Indian-style brunch with Naan soldiers

Servings: 2

Ingredients

• 1 red onion
• 2 eggs
• 20g mango chutney
• 1 tbsp curry powder
• 1 avocado
• 3.8g black mustard seeds
• 1/2 tsbp dried chilli flakes
• 1 lime
• 250g cherry tomatoes
• 1 tsp ground turmeric
• 5g coriander
• 3 white potatoes
• 185g canned butter beans (can substitute with chickpeas)
• 2 mini garlic and coriander naans

Instructions

1. Preheat the oven to 180°C / 160°C (fan) / gas 4 and boil half a kettle.
2. Peel and finely slice the red onion.
3. Heat a large, wide-based pan (with a lid) with a drizzle of vegetable oil and a pinch of salt over a medium heat.
4. Once hot, add half the sliced onion (save the rest for later!) and cook for 4-5 min or until softened.
5. Whilst the onion is cooking, chop the potatoes (skins on) into small bite-sized pieces.
6. Chop the cherry tomatoes in half.
7. Once the onion has softened, add the chopped tomatoes to the pan and cook for a further a 1-2 min or until the tomatoes have started to break down.
8. Meanwhile, drain and rinse the butter beans.
9. Add the chopped potatoes, butter beans, turmeric, curry powder, half the chilli flakes and half the mustard seeds (you'll use the rest later) to the pan and cook for 2 min until fragrant.
10. Once fragrant, add 300ml of boiled water to the potatoes with a very generous pinch of salt and pepper and cook, covered, for 18-20 min or until the potatoes are fork-tender.
11. Whilst the potatoes are cooking, roll the lime with your hand on a hard surface (to release more juice) and cut in half.
12. Add the remaining red onion to a small bowl and squeeze the lime juice over, season with a pinch of salt and place the squeezed limes on top for added picking - these are your lime-pickled onions.
13. Chop the coriander roughly and cut the avocado in half lengthways, around the stone. Remove the stone. Scoop the avocado out of the skin using a spoon and slice it finely, lengthways.
14. Once the potatoes are cooked, stir through the mango chutney and chopped coriander (reserve a little for garnish) and cook for a further 3-4 min -m these are your Bombay potatoes.
15. Add the garlic and coriander naans to a baking tray and put the tray in the oven for 3 min or until the bread is hot, then cut into fingers.
16. Heat a medium, wide-based pan with a drizzle of vegetable oil over a medium-low heat. Once hot, add the remaining black mustard seeds and crack the eggs into the pan. Cover with a lid and cook for 2-3 min or until done to your liking - these are your mustard seed eggs.
17. Serve the Bombay potatoes, with the naan fingers, mustard seed eggs, lime-pickled onions and avocado to the side. Sprinkle the remaining dried chilli flakes over the avocado. Garnish the Bombay potatoes with the remaining chopped coriander.