Name: Sunny-side-up eggs with flax crunch and tomato chutney
Yield: Serves 2
Ingredients: 1 tbsp ghee, butter or coconut oil; 1 tbsp sunflower oil; 500 g tomatoes, skinned and deseeded, chopped; 4 medium eggs; 65 g (½ cup) golden or brown whole flaxseeds; 1 avocado; 2 tsp ground cumin; 1 tsp jaggery; pinch of sea salt; 1 tbsp apple cider vinegar; ½ tsp sea salt; 8 fresh or dried curry leaves, chopped; 3 garlic cloves, chopped; 10 g dulse, cut into small pieces with scissors

Preparation info

Serves
2

Difficulty
Easy

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

One of the most popular breakfast dishes at my pop-up cafe, those in the know even asked us to rustle it up for lunch! In Ayurveda, eggs should not be eaten with meat, fish or dairy, so this is my answer to the British fry-up.

There’s a lot going on in this recipe and it’s quite heavy, so if your digestion is feeling off, remove one of the elements to simplify it and make sure that the egg whites are well cooked and the yolks are just runny, because this makes them easier to digest.

Ingredients

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Ingredients

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