Serves 2
4 Eggs, free range
100g Paneer, chopped into small cubes
1 Small Onion, finely chopped
1 Tomato, finely chopped
1 Green Chilli, finely chopped
1 tbsp Coriander, finely chopped
2 tsp sunflower oil
Salt to taste
Pepper, freshly ground
Method
In a medium frying pan heat the oil and add the chopped onions and chopped chilli. Fry on a moderate heat, until the onions are golden brown.
Add the chopped tomatoes and the paneer and fry for a further minute. The paneer will start to brown a little.
Crack the four eggs into the pan being careful not to break the yolks. Cook for about 3 minutes or until the egg whites are set. Place in a pre-heated moderate oven for 3-4 minutes.
Grind some rock salt and some freshly ground pepper over the eggs.
Sprinkle the eggs with the chopped coriander.
Place the eggs onto a plate. The yolks should still be slightly runny.
Tips
You can beat the eggs, rather than leaving them whole to make scrambled eggs. Add the beaten egg to the onion, tomato, paneer mixture and stir on a low to medium heat and then serve.
Enjoy the eggs with my detox salad, which I'll post very soon.