Masala eggs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 170°C/325°F/gas 3. In a roasting tray, leaving the tomatoes on the vine, drizzle them with oil, sprinkle over a small pinch of sea salt, then roast for 20 minutes. Meanwhile, to make the flatbread, mix the flour, yoghurt, sesame seeds and a pinch of salt together in a bowl, using your hands once it starts to come together. Knead for a few minutes on a flour-dusted surface while you put a griddle pan on a medium heat. Roll the dough out 1cm thick and cook on the hot dry griddle for 3 minutes on each side, or until nicely charred and golden, then brush with the butter. To make the eggs, finely chop the coriander stalks (reserving the leaves) and chilli (deseed if you like), then trim and finely slice the spring onions. Put it all in a frying pan on a medium-low heat with the butter, cumin and garam masala and fry for 4 minutes, or until the veg have softened. Whisk the eggs in a bowl, then pour into the pan and scramble, stirring gently with a spatula - every time a delicate layer lightly sets, use the spatula to scrape it up through the rest of the eggs to create silky sheets. It's important to slightly undercook them - because eggs cook at a very low temperature and the pan won't immediately cool down when you take it off the heat, the eggs will continue cooking, so you want to stop just before they're perfect to reach true perfection when they hit your plate. The ultimate scrambled eggs should be made up of fine, silky layers of cooked egg, surrounded by softer custardy egg. Of course, cook them to your liking - and if you get them right, scrambled eggs are delicious, fulfilling and up there with some of the finest foods on the planet. Spoon the eggs between two plates, arrange the vines of roasted tomatoes on top then crumble over the feta and sprinkle with the coriander leaves. Finish with a pinch of curry powder scattered over from a height and serve with the sesame flatbread