Tikka-spiced fried eggs

Quick & easy

Tikka-spiced fried eggs

Tikka-spiced fried eggs

Serves Serves 1
Time Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • 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
Tap For Method


  • 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
Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. 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.
  2. 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.
  3. Crack in the egg and cook to your liking, basting with the spiced oil as you go.
  4. Warm the flatbread in a dry pan over a medium heat, then transfer to a serving plate.
  5. 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.