- 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 sambal oelek
- 150 g sundried tomatoes
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.