15 mins
Not Too Tricky
serves 1
About the recipe
Elevate humble fried eggs on toast by using just a spoonful of tikka spice paste and a sprinkling of spring onions, fresh chilli and coriander.
Ingredients
1 red chilli
2 spring onions
1 teaspoon tikka spice paste
a few sprigs of fresh coriander
1 free-range egg
1 flatbread, to serve
Method
- Halve and deseed the chilli, trim and halve the spring onions, then finely slice them both lengthways to create long thin strips. Place in a small bowl of iced water and leave to curl up while you cook your egg.
- Place a small frying pan over a medium heat with the curry paste, and cook for 1 minute until fragrant. Finely chop the coriander stalks, reserving the leaves for later, then stir into the paste for 30 seconds.
- Crack in the egg and cook to your liking, basting with the spiced oil as you go.
- Warm the flatbread in a dry pan over a medium heat, then transfer to a serving plate.
- Slide the egg onto the flatbread, drain the chilli and spring onions and scatter over the top. Sprinkle with the reserved coriander leaves and serve.
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