Fried Eggs With Coriander, Cumin and Balsamic Vinegar

READY IN: 6mins
Recipe by MarraMamba

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

Top Review by COOKGIRl

I made this exactly as written and the only difference was using only a very small amount of the chili pepper. Local, free range eggs were made good use of, too! I also baked a loaf of rustic bread. Served over a bed of arugula along with roasted beets. Perfect! Prepared for the FYC tag game!

Ingredients Nutrition

Directions

  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.
  2. When they are almost half-cooked, add the chilli, cumin and garlic to the pan and continue cooking until the white is set.
  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.

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