Ingredients

Method

For the curry sauce:
• 1 T oil
• 1 onion, finely chopped
• 3 garlic cloves, grated
• 1 t ground cumin
• 1 T fresh ginger, grated
• 3 curry leaves
• 50g sachet Woolworths tikka masala Indian curry paste
• 1x 400g can whole unpeeled cherry tomatoes
• 1 T tomato paste
• 1/4 cup chicken stock
• sea salt and freshly ground black pepper, to taste
• 1 T olive oil
• 200 g Woolworths paneer, cubed
• 1 T Woolworths chermoula spice
• 6 free-range eggs, hard-boiled
• 4 Mediterranean flatbreads, toasted, for serving

Method

Ingredients

1. To make the curry sauce, heat the oil in a nonstick pan and fry the onion for 5 minutes, or until translucent. Add the garlic, cumin, ginger, curry leaves and curry paste and cook for a further 3 minutes. Add the remaining ingredients and simmer for 15 minutes.

2. In a separate pan, heat the olive oil over a medium to high heat. Toss the paneer in the chermoula spice and grill in the pan until crispy.

3. Toss the hard-boiled eggs with the curry sauce and paneer. Serve with toasted flatbread and fried curry leaves.

Cook's note: Curry for breakfast? Yes, please! I love combining the tastes of India and North Africa in this flavour-packed recipe. Woolies’ paneer is great (obvs) but if you want to try making your own, follow TASTE online ed Amy Ebedes’ easy steps here.

Find more Indian inspiration here.