RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 Simsons Pantry black rice wraps
• 2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil
• ½ red onion, thinly sliced
• 1 teaspoon fresh ginger, finely chopped
• ½ teaspoon mustard seeds
• 1 green chilli, sliced,
• ¼ bunch coriander, stems and leaves separated
• ½ teaspoon whole cumin seeds
• pinch ground turmeric
• 6 eggs, lightly beaten
• ¼ cup Coles coconut cream
• 2 tablespoons shredded coconut
• 1 lemon to serve

METHOD :

• Heat a large non-stick frying pan over a medium heat. Brush the wraps with 1 tablespoon of the oil and fry for 1 minute each side, or until slightly crisp and puffy. Set aside and keep warm.
• Place the remaining oil back into the same frying pan on a medium heat. Cook the onion with a pinch of salt for 3-4 minutes, or until slightly golden. Add in the ginger, mustard seeds, half the chilli, coriander stems and cumin seeds. Cook off the spices for 2 minutes to release their fragrance.
• Beat the turmeric, eggs, coconut cream and a pinch of sea salt in a bowl and pour in the pan with the spices. Cook on a gentle heat for 3-4 minutes, stirring occasionally with a spatula until the eggs are just set.
• Place the eggs onto serving plates with the warm wraps and top with the remaining chilli, coriander leaves, shredded coconut and a wedge of lemon.

Our friends at Wine Selectors recommend pairing this dish with a Rose or Sauvignon Blanc.