This recipe can use roasted, panfried, bbq, poached or what ever leftover cooked meats or seafoods are in your pantry.
Preparation + cooking times; 25 mins.
150 g cooked pork, chop or dice into 0.5 cm pieces
150 g tomatoes, chop or dice into 1 cm pieces
4 organic or free range eggs
75 – 100 g purple onion, peeled, finely chopped
20 g curry leaves, washed, finely sliced
1 – 3 Fresh green or red chillies, finely sliced (optional)
1/2 tsp level ground salt
1/4 – 1/2 tsp level freshly ground black pepper
1/4 – 1/2 tsp level ground turmeric
1/4 tsp (full) ground cinnamon
2 tbs + 1 tbs olive oil or your choice of cooking oil
1.Beat the eggs in a bowl and set aside.
2. Heat the 2 table spoons of oil in a nonstick frying pan over medium heat. Add onion, curry leaves and chillies, cook for 1 to 2 minutes.
3. Add salt, pepper, turmeric and cinnamon cook for 10 seconds stirring constantly. Add the meat and cook for another 30 seconds, stirring constantly.
4. Spoon cooked meat mixture into beaten eggs. Mix cooked meat and egg with fork until well combined.
5. Heat the 1 table spoon of oil in same frying pan on medium heat. Pour the egg mixture onto pan, sprinkle the tomatoes over the mixture. Cover and cook on low-heat 10 to 12 minutes or until surface is set and cooked.
Hints & Tips
Curry leaves may be substituted by mixed herbs such as parsley, chive, sorrel, dandelion, cress or leaf vegetables such as spinach, kale, silver-beet, beetroot leaves or asian greens.
Choose the flavouring of spices to your taste.
Purple onion be substituted by any other onions, shallots, leek or green (spring) onions.