olive oil Archives

Cauliflower recipes

Cauliflower-and-pine nut salad

30 minutes

Anchovy recipes

Brussels sprouts, anchovy and Parmesan salad

30 minutes

Chicken recipes

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

20 minutes

Cake recipes

Lemon-and-lavender sponge with lemongrass-raspberry custard

55 minutes

Anchovy recipes

Beef ravioli with chilli, kale and anchovy

15 minutes

Sandwich recipes

Caesar Sandwich

Easy Indian-style curried eggs

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

For the curry sauce:

1 T oil
1 onion, finely chopped
3 garlic cloves, grated
1 t ground cumin
1 T fresh ginger, grated
3 curry leaves
50g sachet Woolworths tikka masala Indian curry paste
1x 400g can whole unpeeled cherry tomatoes
1 T tomato paste
1/4 cup chicken stock
sea salt and freshly ground black pepper, to taste
1 T olive oil
200 g Woolworths paneer, cubed
1 T Woolworths chermoula spice
6 free-range eggs, hard-boiled
4 Mediterranean flatbreads, toasted, for serving

Method

1. To make the curry sauce, heat the oil in a nonstick pan and fry the onion for 5 minutes, or until translucent. Add the garlic, cumin, ginger, curry leaves and curry paste and cook for a further 3 minutes. Add the remaining ingredients and simmer for 15 minutes.

2. In a separate pan, heat the olive oil over a medium to high heat. Toss the paneer in the chermoula spice and grill in the pan until crispy.

3. Toss the hard-boiled eggs with the curry sauce and paneer. Serve with toasted flatbread and fried curry leaves.

Cook's note: Curry for breakfast? Yes, please! I love combining the tastes of India and North Africa in this flavour-packed recipe. Woolies’ paneer is great (obvs) but if you want to try making your own, follow TASTE online ed Amy Ebedes’ easy steps here.

Find more Indian inspiration here.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Cauliflower-and-pine nut salad

Brussels sprouts, anchovy and Parmesan salad

Siba’s bongo chicken

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

Lemon-and-lavender sponge with lemongrass-raspberry custard

Beef ravioli with chilli, kale and anchovy

Caesar Sandwich

Exotic tomato and ricotta open puff tart

Saturday-night Thai red beef curry

Slow roasted Greek-style lamb

Breakfast egg noodle bowls with fried eggs, bacon, roast tomatoes and mushrooms

Easy Indian-style curried eggs

Easy Indian-style curried eggs

Ingredients

Method