Onion Bhajis & Poached Eggs

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Step 1.

Slice your red onion, chop your coriander and grate your ginger.

Step 2.

Add the red onion, ginger, the coriander stalks, ground coriander, cumin seeds, curry powder, baking powder, gram flour, a pinch of salt, and water into a mixing bowl. Mix the ingredients with your hands until combined.

Step 3.

Pour a glug of vegetable oil into a frying pan. Take a small handful of the bhaji mixture and shape using your hands. Once the oil is hot, add your shaped bhajis into the pan and fry for a few minutes on each side, until crisp and golden brown. Set aside and repeat until all the bhaji mixture has been used up.

Step 4.

Fill a large saucepan with water and bring to a boil. Add a pinch of salt, then stir the water with a wooden spoon to create a whirlpool effect. Crack your British Lion egg and gently lower into the centre of the pan. Cook for 3-4 minutes until your whites are set but your yolks are still beautifully runny. Repeat this step for each egg.

Step 5.

Stack two bhajis on a plate and pop two poached eggs on top. Drizzle with mango chutney and sprinkle on the remaining coriander. Dig in.

Notes: We use British Lion eggs to ensure the highest standards of food safety and because they’re laid here. Look for the red Lion mark on shell and packwhen purchasing and keep your eggs in the fridge.

3 Red Onions
Handful of Coriander Leaves
3cm Ginger, Grated
2 Tsp Ground Garam Masala
2 Tsp Cumin Seeds
2 Tsp Curry Powder
1 Tsp Baking Powder
4 Tbsp Gram Flour
6 Tbsp Water
8 British Lion eggs
Mango Chutney, To Serve