2 tbsp Ghee
1 tbsp garlic infused oil
1 tsp cumin seeds
1 tsp ground turmeric
1 tsp curry powder
1 red chilli, finely chopped
2 tomatoes, seeds removed, finely chopped
6 free-range eggs
50ml/1¾fl oz non dairy cream (such as oat supreme)
1 tbsp chopped fresh coriander
1 tbsp chopped chives
4 slices buttered Gluten Free toast, to serve
Melt the ghee in a frying pan and add the spices and chilli and cook for a further 4-5 minutes, or until fragrant and well combined. Add the tomatoes and cook for a further 3-4 minutes, or until softened.
Beat the eggs and non dairy cream together in a bowl, then add the mixture to the pan and cook, stirring constantly, until the eggs are just set. Stir in the coriander.
Spoon the eggs onto the gluten free toast to serve.