Time: 10 minutes
For filling: Heat oil in a pan, add garam masala and garlic for two minutes until adding the tomatoes, mushrooms, courgette and coriander. Squash the tomatoes and then add the spinach.
For the omelette: Mix the finely chopped spring onion, red chilli and ground pepper in with the beaten eggs and pour into a heated pan. You'll know when it's done.
Top with coriander, sriracha and half an avocado. The easiest and simplest Indian spiced breakfast.
Time: 20 minutes
For the fritters: Squeeze the grated courgette inside a tea towel or kitchen cloth to get rid of water. I haven't added a measurement of plain flour to use because I usually just go with my gut. Usually four heaped tablespoons of plain flour, crack in the eggs and mix. Then add in the courgette and season with salt and pepper (and any other spices you fancy, sometimes I add chilli).
Heat coconut oil (or preferred oil) in a pan and place a spoonful of mixture in... usually wait until little holes start to appear and then flip.
Fry some mushrooms, spinach and an egg. Slice some avocado. Once done, spread some brinjal pickle (I use Patak's but will soon attempt to make my own) onto the fritters and then top with the above.
These fritters are great topped with anything and everything, a super tasty alternative to toast.
Time: 30 minutes
For the filling: Chop potatoes into small cubes and boil. Fry mustard seeds (until they pop), cumin seeds and turmeric. Once potatoes are boiled add them into the spices and fry until golden.
For the salsa: heat chopped tomatoes on the hob. Add spinach and coriander.
Finely chop half a green chilli and spring onion and add to beaten eggs. Pour into a heated pan and again you'll know when it's done. Whilst the omelette is still in the pan, add some salsa and then some potatoes and wrap.
Time: 30 minutes
For the tacos: Mix the masa harina with the salt and warm water then form into a big ball with your hands. The dough should be firm and springy not dry or super sticky. Keep the dough in a bowl and cover and leave for 20 minutes. After leaving the dough, start to make little 'golf ball' sized balls with the dough, then pop a ball between two plastic food bags then flatten them in to a circle. You can use a tortilla press but don't worry if you don't have one, use the bottom of a large plate and that works just as good. Once flattened, pop one on the pan and heat between 30 seconds to a minute. Swap sides when the tortilla starts to puff up. Then repeat.
The filling is super easy, you could actually just put in anything you fancied. I went with what I had in the house... peppers, mushrooms fried with cajun and hot paprika. Then topped with bacon and scrambled egg. Also don't forget the coriander for the Mexican touch and the sriracha for the heat.
Time: 35 minutes
An omelette without any eggs! Grab a mixing bowl and throw in the ingredients for the omelette, not including the oil. Creating a thickish batter. Heat a flat pan with a little oil. Cook like you'd cook pancakes until both sides are golden. For the eggs just sprinkle some salt, pepper and turmeric on top.
Time: 15 - 30 minutes (depending on if you make your own harissa)
For the harissa: Soften the dried chillies for 30 mins in boiling water. Whilst they're soaking, dry fry the spices (coriander, caraway and cumin) until fragrant. Then grind them in a grinder or a pestle and mortar. Drain the chillies and de-seed. Combine the chillies with the spices, the garlic and salt. Add the mixture to a food processor and drizzle in olive oil and lemon juice whilst it's running, this should create a thick smooth paste.
For the eggs: Add a drop of oil in a frying pan, add the garlic, oregano then the spinach until it wilts. Stir in a dash of lemon juice with a teaspoon of the harissa paste.
Boil water and once you see teeny tiny bubbles crack in the two eggs, use a slotted spoon and remove the eggs after 3 minutes.
Spread the greek yogurt on a plate/bowl, layer the spinach on top then the poached eggs.
Melt some butter and add some chilli flakes then pour over the eggs. Season with salt and pepper.
Time: 10 minutes
Melt the garlic butter (you can make your own but I had store bought so used that) in a warm frying pan along with the chilli flakes and turmeric. After it's melted add the chopped spring onion, chopped mushrooms, chopped tomatoes and spinach.
Beat the eggs with the coconut milk and season then add to the frying pan and scramble. Put the slightly soft scrambled eggs on a slice of toast and grate over the parmesan and top with sriracha!