Tikka-spiced fried eggs

Name: Tikka-spiced fried eggs
Total time: 15 min
Yield: 1
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

Quick & easy

“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. ”

Serves 1

Cooks In15 minutes

DifficultyNot too tricky

Eggs

Nutrition per serving

Calories 242 12%
Fat 10.4g 15%
Saturates 2.7g 14%
Sugars 4.6g 5%
Salt 0.7g 12%
Protein 13.2g 26%
Carbs 24.1g 9%
Fibre 2.1g -

Of an adult's reference intake

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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

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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.