Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
Kachumber
- 1 Lebanese cucumber (diced)
- 1/2 cup mint leaves
- 2 gourmet tomatoes (diced)
- 1tablespoons lemon juice
- 50grams butter
- 2teaspoons mustard seeds
- 1 long green chilli (finely sliced)
- 2teaspoons finely grated ginger
- 2 spring onions (finely sliced)
- 1/2teaspoons ground turmeric
- 1/3 cup Greek-style yoghurt
- 4 garlic naan breads (chargrilled)
- 8 free range eggs
Nutrition per serving
2380kJ / 568Cal
2380 Kilojoules or 568 Calories
27% of daily energy intake*
Protein
22.8grams
Fat
30.0grams
Carbs
49.2grams
Sugars
10.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
To make the kachumber, combine all ingredients in a bowl, season and set aside.
Step 2 of 4
Melt butter in a large frying pan over medium heat until foaming. Add onion, chilli, ginger and mustard seeds, and cook for 2 minutes or until onion softens and mustard seeds start to pop.
Step 3 of 4
In a large bowl, whisk eggs and turmeric together. Season well. Pour eggs into pan over onion mixture. Cook over medium heat for 3-4 minutes, stirring gently every 30 seconds, or until eggs set into large soft curds. Remove from heat.
Step 4 of 4
Top naan bread with egg, kachumber and yoghurt.
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