sauce: Sophie M
- 25g/1oz butter
- 1 tablespoon olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 2 tablespoons grated fresh ginger
- 1/2 teaspoon tumeric
- pinch of chilli powder or cayenne pepper
- 1 large green pepper, deseeded and chopped finely
- 2 tomatoes, peeled and chopped
- 6 bananas, peeled and chopped
- as many eggs as you like!
- optional parsley garnish
—-> NB - to get the skin off tomatoes, cut a cross in their top and
drop them in boiling water for a minute, then place them in cold water
and the skin should come off easily. It’s also possible to use canned
tomatoes I guess, but it’d be more watery.
- Heat butter and oil in a large frying pan, add onions, stir, cover
and cook on low heat for ±7 minutes.
- Stir in garlic for 2-3 minutes
- Add ginger, turmeric, chili or cayenne and cook for another minute
- Add pepper, tomatoes and banana to pan, stir well then cover and
cook for 20 - 30 minutes, or until all the vegetables are
tender. Season to taste.
- Spread mixture evenly in pan then make hollows to break your eggs in
to. Cover the pan and cook on low until the eggs are set, usually
about 10-15 minutes.
We serve it with naan, chapatis, tortilla or roti depending on what we
have lying around. As I mentioned, we often eat half for dinner and
then have it again for brunch on the weekend.