Fried Eggs With Coriander, Cumin and Balsamic Vinegar

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

• Ready In: 6 mins
• Serves: 1

Ingredients

•  olive oil, for frying
• 2  eggs
• 1⁄4  fresh red chile, deseeded and finely sliced
• 1⁄4 teaspoon cumin seed
• 1⁄2 garlic clove, chopped

• To serve

• 1 -2  slice  bread, toasted
• 1⁄2 teaspoon  balsamic vinegar
•  coarse sea salt
•  chopped  coriander

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.