Fried Eggs With Coriander, Cumin & Balsamic Vinegar
Recipe: #17745
March 06, 2015
Categories: Breakfast, Eggs, 5-Minute Prep, Vegetarian, Kosher Dairy, more
"A deliciously different way to serve fried eggs, on toast or not."
Original is 1 serving
Ingredients
- TO SERVE
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Nutritional
- Serving Size: 1 (144.5 g)
- Calories 239
- Total Fat - 11.7 g
- Saturated Fat - 3.7 g
- Cholesterol - 416.6 mg
- Sodium - 297.7 mg
- Total Carbohydrate - 15.3 g
- Dietary Fiber - 0.8 g
- Sugars - 1.9 g
- Protein - 16.8 g
- Calcium - 143.3 mg
- Iron - 3.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Pour enough olive oil in to a heavy frying pan to cover the base. Place over a moderate heat and then carefully break the eggs into it. Fry as usual, spooning hot oil over the eggs to help them set.
Step 2
When they are almost half-cooked, add the chilli, cumin and garlic to the pan and continue cooking until the white is set.
Step 3
Lift the eggs out on to the bread, together with the bits of chilli and garlic, and then spoon over a little of the oil. Drizzle over the balsamic vinegar, season with salt and scatter over lots of chopped coriander. Eat immediately.
Tips
No special items needed.
4 Reviews
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