Sri Lankan Brunch Delight: Veggie Hoppers and Egg Curry

Allergens

Soy, Gluten-free

Ingredients

• 4. 4 servings, Intermediate difficulty 5. 20 minutes prep, 30 minutes cook, 50 total
• 1 cup coconut milk
• 1/2 cup rice flour
• 2 tbsp water
• Salt to taste
• 6 eggs
• 1 cup finely chopped spinach
• 2 small onions, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/4 tsp ground black pepper
• 1/2 cup tomatoes, chopped
• 1/4 cup green peas
• 2 tbsp vegetable oil
• Fresh coriander leaves for garnishing

Instructions

1. In a bowl, combine rice flour and coconut milk until well mixed. Add water and salt to taste, mix well. Rest the batter for 30 minutes.
2. Heat a non stick pan and pour half of the batter. Swirl it around to form a thin crepe. Cook until golden brown on both sides. Repeat with remaining batter.
3. In another pan, heat oil over medium heat. Add onions and cook until softened.
4. Add garlic, ginger, turmeric, cumin, and ground black pepper. Stir well and cook for 1 2 minutes.
5. Add tomatoes, green peas, and spinach. Cook for 3 4 minutes until vegetables are tender.
6. Crack eggs into separate bowls and gently slide them into the pan. Cover and cook for 3 4 minutes or until the egg whites are set but the yolks still runny.
7. Place the veggie hoppers on a plate, spoon the egg curry over them, and garnish with fresh coriander leaves.

Chef’s Insight

Use freshly grated coconut milk for a richer flavor.

Notes

Adjust the spice level to your preference by adding more or less cumin, turmeric, and black pepper.