Breakfast recipes
40 minutes
Masala steak omelettes
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Masala steak omelettes
4
Easy
40 minutes
40 minutes
Ingredients
-
For the masala steak:
- 3 T olive oil
- 1 large onion, finely sliced
- 2 t garlic-and-ginger paste
- 2 bay leaves
- 2 cinnamon sticks
- 2 cardamon pods
- 2 cloves
- 2 allspice berries
- 2 whole green or red chillies, sliced lengthways
- 1 t crushed red chillies
- 2 t salt
- 1 t ground turmeric
- 1 t ground coriander
- 1 t ground cumin
- 1 t chilli powder
- 1 t smoked paprika
- 1 kg steak, cut into strips
- 1 cup chopped, canned tomatoes
- 1 t tomato paste
- 1 T Worcestershire sauce
- 2 cups water
- 2 T white vinegar
- 2 T brown sugar
- 1 t cornflour
- 100 g butter
- small red, green and yellow peppers, 1 of each, sliced julienne
- 1 cup coriander, chopped, to garnish For the omelettes:
- 6 free-range eggs, beaten
- ½ t salt
- ½ t ground black pepper
- 2 T cream or milk
- 1 cup Cheddar cheese, grated
Method
1. To make the masala steak, heat the oil in a saucepan and braise the onion, garlic, ginger and whole spices over a medium heat until golden.
2. Add the ground spices and cook for 2–3 minutes.
3. Add the steak, tomatoes, tomato paste, Worcestershire sauce and cook for about 8 minutes.
4. Add the water and cook over a medium heat until tender, about 20 minutes. Do not add too much water. When the steak is soft, mix the vinegar, sugar and cornflour to form a paste, then add to the steak.
5. Add the peppers and cook for 2 minutes. Turn off the heat and stir in the butter. Garnish with coriander.
6. To make the omelettes, mix the eggs, salt, pepper and milk or cream. Pour some of the mixture into a hot, greased pan and fry until just set.
7. Add about ¾ cup of masala steak filling. Sprinkle with grated Cheddar and fold over the omelette. Serve with a green salad or potato wedges, atchar or chutney.
Cook’s note: Sprinkle the steak with 1/2 t bicarbonate of soda and rest for at least 15 minutes before cooking. This will ensure tender meat and reduce the cooking time.
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Videographer: Barry de Villiers
Photographer: Shavan Rahim
Food Assistant: Bianca Jones