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Crispy twice-cooked eggs with sambal oelek and herb salad

By Abigail Donnelly
2 to 4
Easy
10 minutes
10 minutes

Ingredients

  • 6 free-range eggs
  • 2 T vegetable oil
  • 1 handful coriander, roughly chopped
  • 1 handful parsley, roughly chopped
  • 2 T olive oil
  • 2 T lemon juice
  • salt, to taste
  • 4 T harissa or sambal oelek
  • 150 g sundried tomatoes

Method

1. Fill a medium saucepan with cold water, add the eggs and cook over a high heat until the water starts to boil. Reduce the heat to medium, then cook for 3 minutes. Cool in iced water, then peel.

2. Heat the oil in a large pan, then fry the eggs until golden and crispy. 3 Toss the remaining ingredients and serve with the eggs.

Find more egg recipes here.