Ingredients

Method

• 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

Ingredients

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.