I’m new to this concept, but believe me it’s a phenomenon! Spicy eggs are absolutely sublime. Here’s a really simple Latin inspired dish I ate for supper tonight (i’d skipped dinner as I’d eaten an incredibly massive lunch). I’d received the salsa as a gift (and the recipe thankfully) from a good friend, and was told it went extremely well with eggs. It really does. You should try this – for breakfast, lunch, dinner and supper!
For the salsa:
200g green tomatoes (unripe tomatoes)
1 small bunch fresh coriander (stalks and all)
2 fresh green chillies (with seeds, chopped)
5 spring onions (chopped)
2 tablespoons white wine vinegar
1 clove garlic (minced)
2 tablespoons olive oil
1 lime (juice of)
salt & pepper
For the eggs:
2 spring onions (finely chopped)
1 small tomato (chopped)
1 small red chilli (very finely chopped)
1 tablespoon grated cheese
pinch dried oregano
pinch ground cumin
salt & pepper
1 tablespoon olive oil (for frying)
To make the salsa, blend all the salsa ingredients together in a food processor until smooth. Set aside for an hour to develop in flavour and adjust seasoning as you see fit, by adding more salt, pepper or lime.
Preheat the grill. Combine all the egg ingredients (except the oil) into a bowl and whisk with a fork. Heat a small frying pan with the oil until hot then pour in the egg mix. Let it bubble and cook for 1 minute, then with the fork, drag in 4 edges and tip the pan to fill the gap with raw egg. Let it cook for a further minute, then remove from the heat and place under the grill for 1-2 minutes until the surface is cooked. Remove from the heat and slide onto a plate.
Spoon over a coupe of tablespoons of the salsa and eat with plenty of crusty bread.