Breakfast of Indian Eggs & Cafe Gala Mt Eden

This dish was inspired by the Gala Cafe in Mt Eden where I met up with a group of Auckland food bloggers the other week. Before meeting the girls I had a peek at the menu online to see what I would fancy for breakfast that day, always better to decide before going as the catching up and chatter is a little distracting from the menu. The dish Mother In Law’s Indian Eggs, what a fabulously named dish, how could one pass this choice up? Although I did hesitate briefly on the Spanish Sardines on Rye and the Arthur Reuben Madison Ave Deli Sandwich.

The eggs where served fried on Turkish bread with a Masala spice, freshly chopped tomatoes and coriander. I’m not a big fan of fried eggs but these were cooked perfectly, no tough crispy underside, just lightly browned and flipped briefly to cook the sprinkling of Masala spice on top. The most popular dish at our table was Eggs Benedict, very generous in portion with oodles of Hollandaise sauce. The coffee, Alpress, was excellent and the atmosphere was bright and airy with high ceilings and funky art covered walls. I would easily recommend the cafe and go there again.

My version of Indian Eggs is with slightly pan sauted tomatoes, spring onions and a few spices, letting the eggs steam in the same pan by placing a lid over everything and turning the heat down really low. Some of you may not like spicy food for breakfast, although I can eat it any time but it would make a good brunch or even a quick and simple dinner. I made mine in two mini frying pans but you can use one family size pan and place it in the middle of the table for diners to serve them selves.

Ingredients – for 2
3 tomatoes, roughly chopped
4 spring onion, finely sliced
1-2 eggs per person
Handful each of fresh coriander and parsley, chopped
1 tsp cumin seeds
1tsp mustard seeds
1 tsp Garam Masala powder
Salt & Pepper

Method
In a sauce pan add a couple of tablespoons olive oil.
Add the sliced spring onions, cumin and mustard seeds and sauté for a few two minutes.
Add the tomatoes and cook for a further minute to heat through (no longer as they will cook further once eggs are added).
Stir in half the chopped coriander and parsley and season with salt and pepper.
Add the eggs, one or two per person then place a lid on the pan and lower the heat right down. This will allow the eggs to cook through and steam a little.
Cook for another 5 minutes until the egg white is no longer opaque but the yolk is still runny. Or longer if you prefer harder eggs.
Sprinkle over the garam masala and rest of the herbs and serve.