Starters & Light meals

Crispy twice-cooked eggs with sambal oelek and herb salad

2 to 4
10 minutes
10 minutes
Wine/Spirit Pairing
Iona Sauvignon Blanc 2018

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  • 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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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