Whole egg omelette

This is a recipe that takes me down memory lane, it's something that my mum would whip up in the school holidays for breakfast or if we had guests staying over this was guaranteed to make an appearance at the table for a hearty filling breakfast. Mum would traditionally serve this with paranthas - crispy buttery chapatis - and steaming cups of chai.


With this omelette as the eggs are left whole, you can leave the yolks runny or fully cooked through to your preference, either way this is definitely a tastebud pleaser. 

For this omelette it's super handy if you've got a frying pan with a lid as in the last step the use of the lid helps to cook the yolks with the help of the steam, if not you can place the pan under the grill until the yolks are cooked to your preference 

To make my whole egg omelette to serve 4 /5 people you will need:

5-7 medium eggs* ( depending on the size of your pan you may be able to fit in more or need less )
1 chopped red onion  
1/4 each of red, yellow and green bell pepper sliced 
A large handful chopped mushrooms
1 green chilli finely chopped 
1/2 tsp chilli flakes
1/2 tsp salt
1/2 tsp smoked paprika 
Handful fresh chopped coriander 
1 tsp cumin seeds 

• Start by cracking the eggs carefully into a bowl ensuring the yolks stay whole and don't split. Set the bowl aside.

• In a frying pan, add a little olive oil and on a medium heat, add in the onion and cook until the onion begins to soften.

• Add in the mushrooms and continue to cook on a medium heat, when they are almost fully cooked, add in the peppers, along with the chilli, chilli flakes, salt and smoked paprika and continue to cook until the peppers are just soft but not mushy. Spread the vegetables evenly over the base of your pan.

• Slightly lower the heat, then carefully pour the eggs into the pan. The eggs may end up all on one side, carefully tilt the pan to help spread the eggs out. 

• When the whites just begin to cook, sprinkle over the cumin seeds and if your pan has a lid, place the lid on and totally lower the heat ( alternatively place under the grill on the lowest setting ) and leave to cook till the whites are completely cooked and the yolks have set to how you like them. 

• Once cooked, sprinkle over some smoked paprika, garnish with the chopped coriander and drizzle over some of your favourite sauce - I went with sweet chilli and garlic but even good old ketchup or brown sauce will go well 

• Serve with toast and any extras as you wish



* I managed to fit 8 eggs in my pan as it is rather big, if your pan is small, adjust the amounts of the ingredients accordingly 

Crispy basa with roasted vegetables & chilli yogurt

This recipe is a combination of wanting something for dinner that's quick, isn't anything curry like as you've had nothing but curry for almost a whole week, but also something that's got a punch flavour wise and isn't heavy and stodgy and likely to make you feel bloated.

Delicious basa fillets , with roasted veg spiked with cumin, coriander & finished off with a chilli yogurt .. all in 30 minutes

For 2 people you will need:

80g natural yogurt
1 tablespoon siracha chilli sauce
Handful chopped coriander
1 medium small potato
1 red pepper
2 spring onions
1 large aubergine
4 fillets bassa ( about 100g each in weight)
1 tbsp cumin seeds
1 1/2 tsp smoked paprika

• Start by preheating your oven to 200c / 180c ( fan ). Chop the potato aubergine & pepper into small  chunks

• Put the veg into a baking tray, drizzle     with olive oil, add the cumin seeds & season with some salt & pepper, place in the oven for about 20-30 minutes ensuring everything is cooked through.

• While the veg is roasting, trim the spring onions, and chop up along with the coriander & set aside

• In a plate, mix the plain flour along with  the smoked paprika, half a tsp of chilli flakes, a good pinch of salt and mix it all together.
Carefully dip each fillet into the seasoned flour ensuring each fillet is coated all over

• In a large non stick pan, drizzle with olive oil & cook the fillets on a medium heat for 2 minutes on each side or until it crisps up lightly all over

• Whilst the fish is frying, mix together the yogurt and siracha sauce and a 1/4 tsp smoked paprika

• Mix the chopped spring onion & coriander with your cooked veg, serve the fish ontop of the veg & finish off with the yogurt drizzled on top