chilli eggs

the weekend is finally here, and what's the best thing about the weekend?

lazy breakfasts, that's what. there's nothing better than being able to wake a little later and eat a little slower, taking time to experiment with meals that would be a mid-week no-no. i've yet to master getting up early enough mid-week to luxuriate in breakfast and usually grab a bagel or slice of toast on the hoof as i head out of the door, but weekends are a different story. i love messing around with different cuisines and this is no different - taking inspiration from a breakfast i once had in singapore, these eggs are super simple to whip up and super tasty to boot. serve alongside some, less than singaporean, sourdough bread and you've got yourself a wonderfully impressive start to the day.

chilli eggs

1 shallot, finely chopped

2 green chillies, finely sliced

2 plum tomatoes, finely chopped

groundnut oil

4 eggs

chopped coriander, to garnish

heat 1tbsp of groundnut oil in a large frying pan and add the shallot, chilli and tomatoes. fry until soft and fragrant - about 4/5 minutes.

spoon out of the pan and keep warm on a plate

in the same pan, heat a thin layer of groundnut oil until very hot. crack in the eggs and cook to your liking - spooning the hot oil over the top of the egg to ensure even cooking. flip the eggs over if you like yours over-easy or leave sunny side up.

place 2 eggs on a plate and season, then spoon over the chilli/tomato mixture and chopped coriander and dig in.