4 thick slices wholemeal bread
1 tablespoon butter
1 green chilli, deseeded and diced
2 teaspoons curry paste of choice
1 clove garlic, crushed
1 teaspoon grated ginger
4 green onions, chopped
85 g tomatoes, peeled and diced
I tablespoon chopped fresh coriander
1 teaspoon lime juice
Salt and black pepper
4 tablespoons curd, optional
Prep:15min , Cook:10min , Ready in:25min .
1.Toast the bread and keep it warm.
2.Melt the butter in a nonstick frying pan and add the chilli, curry paste, garlic, ginger and spring onions, reserving a few for a garnish.
3.Fry them over a low heat for 5 minutes, until softened but not browned. Stir in the tomatoes and cook for a further 1 minute.
4.Beat the eggs with the coriander, lime juice and salt and pepper to taste. Add the eggs to the pan and stir gently over a low heat until just set.
5.Lay the toast on plates, top with the curried eggs, sprinkle with the reserved spring onions and add some curd if you wish.