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Golden Ugandan rolex
Serves 2-4 Starters and mains
Ingredients
- vegetable oil, to fry
- 2 garlic cloves, peeled and crushed
- 1 green finger chilli (or 2 milder jalapeños), stemmed and finely chopped
- 5 multi-coloured cherry tomatoes (approx. 80g), cut into wedges, or 1 medium tomato, deseeded and roughly chopped
- 30g baby spinach leaves, chopped
- 2 spring onions, trimmed and chopped
- 4 large eggs
- 1⁄4tsp ground turmeric
- 2 chapati or flatbreads
To serve
- smoky, sweet and sour tomato chutney, to taste
- 4 dry-cured streaky smoked bacon rashers, fried until crisp, then torn (optional)
- 40g fresh coriander or baby spinach leaves
- 1⁄4 small red cabbage, shredded
- 1–2 carrots, scrubbed and julienned
Method
Put a 24cm non-stick frying pan over a medium heat and add 1tbsp oil. Add the garlic and chilli and cook for 30 seconds until fragrant. Add the tomatoes and cook for 2–3 minutes, tossing now and again. Stir in the spinach and leave to wilt for 1 minute, then take the pan off the heat. Tip everything into a bowl, add the spring onions, season with just a little pinch of fine sea salt and toss well.
Crack 2 of the eggs into a bowl and whisk lightly. Add half the turmeric, a pinch of fine sea salt and half of the spinach, chilli and tomato mix. Stir to combine.
Wipe the pan clean and set over a medium-high heat. Drizzle in 2tsp oil and brush or swirl to coat the base and up the sides a bit. Give the eggs one more mix then pour into the pan, quickly and briefly swirling around as it sizzles, to make sure the entire surface is covered. Leave undisturbed for 10 seconds, then swirl the pan once more so any excess runny liquid fills the gaps.
Reduce the heat to medium and cook for 30 seconds, until it is mostly cooked with a little raw egg on top.
Loosen the sides and bottom with a spatula, then place a chapati or flatbread on top of the egg and press down for 10 seconds to ‘glue’ them together. Continue to cook for around 1 minute, or until the eggs are golden, then flip and cook the chapati or flatbreads for 30 seconds. Transfer to a plate lined with kitchen paper.
Repeat the process, using the remaining eggs and filling to make the second roll.
To assemble each roll, spread 1⁄2tbsp (or more, to taste) of the chutney on the egg side of the roll, top with half the bacon, if using, then half the coriander leaves or baby spinach, shredded cabbage and carrots. Roll up tightly and wrap in baking parchment, then twist the ends and leave the wrap to rest and seal for a few minutes before cutting in half to serve.
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