- 50g/1¾oz chopped tomatoes
- ¼ red onion, finely sliced
- ¼ orange pepper, thinly sliced
- 15g/½oz fresh basil leaves
- ½ tsp dried chilli flakes
- salt and freshly ground black pepper
- 3 free-range eggs, whisked
- pinch cayenne pepper
- pinch dried chilli flakes
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 25g/1oz unsalted butter
- To make the salsa, place all the salsa ingredients into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
- To make the curried eggs, break the eggs into a large bowl and add the cayenne pepper, chilli flakes and cream. Whisk together well and season with salt and freshly ground black pepper.
- Melt the butter in a frying pan over a medium heat and add the egg mixture. Gently cook, stirring continuously, until thickened and cooked to your liking.
- To serve, place the curried eggs onto a warm plate and spoon over some of the spicy salsa.