Everyday Super Food
By Jamie Oliver
10 mins
Not Too Tricky
serves 2
About the recipe
Our brains love protein in the morning, and eggs are a fantastic, affordable source that are quick to cook. With a kick of chilli, this dish will wake us up and lift our spirits
Recipe From
Ingredients
olive oil
½–1 fresh red chilli
2 large free-range eggs
2 ripe tomatoes
extra virgin olive oil
¼ of a small red onion
1 lime
½ a ripe avocado
2 thick slices of seeded wholemeal bread
4 sprigs of fresh coriander
Method
Lay a 30cm sheet of good-quality clingfilm flat on a work surface and rub with a little olive oil. Finely slice half the chilli (deseed it if you like) and scatter in the centre of the sheet, then carefully crack an egg on top. Pull in the sides of the clingfilm and, importantly, gently squeeze out any air around the egg. Tie a knot in the clingfilm to secure the egg snugly inside. Repeat with the remaining chilli and the second egg, then put the parcels to one side. Place a pan of water on a medium heat and bring to a simmer.
Use a small sharp knife to remove the core from the tomatoes, then drop them into the simmering water for just 40 seconds. Remove to cold water, then peel and chop into eighths, discarding the seedy centre. Place in a bowl with 1 teaspoon of extra virgin olive oil. Peel and coarsely grate in the onion, mix together, then season to taste with sea salt, black pepper and half the lime juice. Poach the eggs in the simmering water for around 6 minutes for soft-boiled, or until cooked to your liking.
Meanwhile, peel, destone and smash up the avo with the remaining lime juice and season to perfection. Toast the bread, then divide and spread the smashed avo on it like butter, and spoon over the dressed tomato. Unwrap your eggs and place them proudly on top, then finish with the coriander leaves.
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