Firstly, this is a great meal. Secondly, I don’t know how to spell it. Thirdly, don’t make more than you need because it’s terrible cold.

I hadn’t heard of this delightful dish until I met my dietician, Mayuri Bhawan. She encouraged me to eat it for supper because the tomato chutney is a free food on my meal plan - the eggs are my protein. I have been living a low carb diet for a year now and I have to admit this is a firm favourite for supper.

Ingredients

1 onion

4 tomatoes

4 eggs

2 peppers (yellow and red is best)

1 tbsp oil

crushed ginger and garlic, a tsp each

chillie powder

pepper

1 tsp of nutmeg

seasoning

Recipe

1. Braise onions in the oil. Add spices, nutmeg, pepper, ginger and garlic.

2. Let the chutney simmer in grated tomatoes on a very low heat for 20 minutes. Season with salt.

3. Make a well in the mixture and start cracking your eggs in.

4. Cover until the yolk is cooked to your desire. Soft is best.

5. Serve with a slice of rye or Albany’s kilojule controlled brown bread.