Does an omelette soaked in spicy tomato sauce speak to you? It certainly did to me! When I found it while looking for Indian egg recipes, I couldn’t believe my eyes! What a genius idea! Apart from the eggs, many recipes called for potatoes, but I wanted to eat the dish – and clean the plate ! – with my homemade chapatti, so I thought the meal would be too heavy with both. I opted for green peas and… bok choy, a typical Indian vegetable (just joking!). To make the matters worse, instead of following one source, I took inspiration from different recipes, making the seasoning and sauce as easy and quick as possible. I hope this dish can still be labelled as Indian because for me it tasted Indian and it smelled definitely Indian. The first bite felt like the quintessence of home comfort food (which was surprising, given my origins). I know it will be perfect for any time of the day (imagine such a luxurious late breakfast!) and I already see its endless versions, changing according to seasonal vegetables… (I did prepare it afterwards with potatoes too and it was sensational).
TIPS: Before you start panicking about the number of “exotic” ingredients, let me assure you that if you cook Indian from time to time, you probably already have most of them and if you intend to cook at least three Indian dishes in your life, you’ll need all those spices anyway and they’ll keep for quite a long time. (Moreover, you can use them in non-Indian dishes too!).
The great news for this dish is that you can make the omelette the day before and then finish the whole dish the following day. You can obviously change the vegetables according to seasons and to your fridge content.
If you decide to prepare this dish with potatoes, slice them and then cut into bite-sized pieces. The cooking time will be much longer though.
If you have homemade chicken or vegetable stock, add it to the omelette. If you have it only powdered or in cubes, just skip it and add more milk or cream.
Don’t be tempted to heat the omelette and peas for more than 5 minutes. The peas will become mushy!
Preparation: about 40 minutes
Ingredients (serves two):
4 medium or big eggs
3 tablespoons milk or cream
3 tablespoons homemade stock (if you don’t have it, add more milk/cream)
1-2 fresh green chillies, finely sliced or chopped
1/4 teaspoon turmeric
salt, freshly ground pepper
(2 tablespoons of green onion stalks or chives (chopped) )
1 teaspoon of black mustard seeds
1 big onion or four big shallots, cut in two and then finely sliced
2-3 fresh green chillies, sliced (if you use small ones, you can cut them in four lengthwise)
1/2 teaspoon grated fresh ginger
3 garlic cloves, finely chopped or grated (you can use ginger ad garlic paste instead of grating/chopping)
1 teaspoon chilli powder, I’ve used here Kashmiri chilli powder (or less/more, depending on its heat level and you preferences)
1/3 teaspoon turmeric powder
1/2 teaspoon cumin powder
2 medium tomatoes, diced or about 100 ml canned tomatoes or tomato salsa
2 small bokchoys/pakchoys (remove the leafy part, unless you really like it), cut into bite-sized pieces
6 tablespoons fresh or frozen green peas (if using frozen, don’t thaw them before using)
salt to taste
First break the eggs and mix them with the omelette ingredients.
Heat some oil in a pan (I have used a 28 cm pan) and fry the omelette at low heat, covered, until the top part is almost set. Flip it over and fry for 10 more seconds.
Fold the omelette in two and put aside.
(You can make this step many hours before making the whole dish and even the day before).
Heat some oil in a pan, stir-fry the onion/shallots and the chillies, stirring, until the onion is golden brown.
Add the ginger and the garlic and stir-fry for one minute.
Put the pan off the heat and add the powdered spices (chilli, turmeric and cumin). Stir well.
Now add the tomato, let it simmer until the tomato breaks into a thick sauce or, if using tomato sauce, just warm it up for 5-10 minutes. Season with salt to taste.
Add the the bok choy and let the whole dish simmer for about 5 more minutes.
Cut the omelette in four equal parts and delicately put on top of the sauce with bok choy.
Add the peas, cover and let the dish simmer for about 5 minutes (until the omelette is well reheated).
You can serve this dish sprinkled with fresh coriander, fresh green chilli or chives/green onions (and also with fresh dill).