1. Preheat the oven to 480°F (250°C). Start with the tomatoes. Wash and dry them, then brush with some olive oil and place on a small baking sheet. When the oven is hot, place on the top rack and bake/roast them until the skins start bursting and the tops char a little – this takes about 5-10 minutes depending on the oven. Take out when ready and keep warm.

2. While the tomatoes are in the oven, you can prepare the scrambled eggs mixture. Add the chickpea flour, garlic powder, and turmeric powder to a bowl and mix with the vegetable broth – you want it to be a thick batter, similar to a pancake batter. Set aside.

3. Heat up a frying pan with some olive oil. Add the halved potatoes (skin on) and fry until nicely browned and crispy. Season with salt and pepper. When ready, take the potatoes out of the pan, set them aside, and keep warm.

4. Wipe the pan with kitchen paper, add some oil and heat up. Add the scrambled eggs mixture, spread it out, and cook over medium-high heat. Use a wooden spoon and move the mixture until it resembles scrambled eggs. Season with salt, pepper, and Kala Namak (that gives the eggy flavor). Remove from the pan and set aside.

5. Clean the pan, add again some olive oil and briefly sauté the chopped onion and sliced garlic until soft and glossy. Add the baby spinach leaves and let wilt – this will happen quite quickly. Take off the heat.

6. Divide the fried potatoes, vegan scrambled eggs, spinach, and roasted tomatoes between three bowls, drizzle with some olive oil (optional), and season with some more salt and pepper to your liking.