3 eggs, free-range (Blackdown Hill Westcountry eggs)
Knob of butter (about 25g)
1 small red onion, finely chopped
2 small tomatoes or 1 large, finely chopped
Pinch of deggi mirch (red chilli powder)
Pinch of turmeric
Pinch of chopped fresh green chilli
Pinch salt
A small handful of coriander, finely chopped

To serve –
Grilled tomatoes
2 slices of sourdough bloomer (we make fresh, home-made bread in the cafés each
day, but sourdough is a great alternative to have at home)


Dishoom has five cafés in London and one in Edinburgh. Like Bombay’s old Irani cafés, Dishoom breaks down barriers: in its restaurants, which employ and serve people from all walks of life, at its events, and through charity (donating a meal for every meal).


1. Put a heavy-bottomed frying pan on high heat.
2. Add the butter, then the onion, tomato, green chilli, salt, red chilli and turmeric.
3. Mix it all together and stir for 30 seconds, then let it sizzle for a few moments. Add a teaspoon of water.
4. Break the eggs, whisk and add them to pan. Mix everything for 30 seconds, then remove from heat. The eggs should be soft and silky, and somewhat liquid in texture.
5. Spoon the egg mixture over the sourdough bread and serve with grilled tomatoes on the side.


Features more veg
Features more veg
Has a low carbon footprint
Has a low carbon footprint