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Asian recipes

Crispy twice-cooked eggs with sambal oelek and herb salad

10 minutes

Crispy twice-cooked eggs with sambal oelek and herb salad

By Abigail Donnelly

Serves 2 to 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 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.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Broccoli quiche with roast beetroot and goat’s cheese

Pea-and-broad bean quiche with sweet potato crust

Lemon cornflake quiche

Ottolenghi-inspired green shakshuka

One-pan egg sandwich

Spicy Asian stuffed eggs with noodles

Smoked salmon blini tart with beetroot-stained quail’s eggs

Huevos rancheros egg pie

Turkish scrambled shakshuka

Twice-baked breakfast potatoes

Tomato-poached eggs with roast red pepper pesto

Crispy twice-cooked eggs with sambal oelek and herb salad

Crispy twice-cooked eggs with sambal oelek and herb salad

Ingredients

Method