Fried Eggs With Coriander, Cumin & Balsamic Vinegar

3m
Prep Time
3-5m
Cook Time
6m
Ready In


"A deliciously different way to serve fried eggs, on toast or not."

Original recipe yields 1 serving
OK
  • TO SERVE

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 & Variations


No special items needed.

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