The fry-up 2.0

Fried boiled eggs in chilli sauce

The Guardian - Feast - - Yotam Ottolenghi -

Prep 20 min Cook 35 min Serves 4-8

8 large eggs, at room tem­per­a­ture 100ml veg­etable oil 1½ tbsp corn­flour Salt 2 onions, peeled and thinly sliced 1 tsp car­away seeds, toasted and lightly crushed ¾ tsp cumin seeds, toasted and lightly crushed 1 tbsp tomato paste 2 gar­lic cloves, peeled and crushed 1 an­cho chilli, torn into 5-6 pieces, stalks dis­carded, de­seeded and soaked in 250ml boil­ing wa­ter for 20 min­utes 1½ tsp pul biber (Turk­ish chilli flakes); or half that amount of reg­u­lar chilli flakes 1 spring onion, finely sliced on an an­gle 5g co­rian­der leaves, roughly chopped 4 pick­led green chill­ies, to serve

This was a bit of an ex­per­i­ment, but I’m rather pleased with the re­sult; it looks glo­ri­ous, too. Serve on fresh or grilled bread for a rich, spicy break­fast, or as part of a meze spread, in which case it will feed about eight along­side all the other dishes.

Bring a large saucepan half-filled with wa­ter to a boil, turn down the heat to medium-high, so the wa­ter is boil­ing gen­tly, then lower in the eggs and cook for six min­utes. Drain, leave the eggs un­der cold run­ning wa­ter for a few min­utes to stop them cook­ing any more, then peel.

Heat the oil in a large saute pan on a medium-high flame. Mix the corn­flour in a small bowl with an eighth of a tea­spoon of salt, then toss the peeled eggs in the mix. Once the oil is very hot, care­fully lay the eggs in the pan and fry for three min­utes, turn­ing them a few times, un­til light golden brown all over (there’s a chance the eggs may break and spit a bit, so keep a safe dis­tance from the pan and don’t worry if they look a bit mis­shapen). Re­move with a slot­ted spoon and trans­fer to a plate lined with kitchen towel.

Fry the sliced onions in the same pan for seven min­utes, stir­ring fre­quently, un­til golden brown, then add the car­away, cumin, tomato paste, gar­lic and a third of a tea­spoon of salt, and cook for two min­utes, stir­ring from time to time, un­til aro­matic.

Stir in the an­cho chilli and its soak­ing liq­uid and the pul biber, cook for about 90 sec­onds un­til the sauce thick­ens and turns a rich, deep red, then re­turn the eggs to the pan to warm through for 30 sec­onds. Sprin­kle over the spring onion and co­rian­der, and serve hot with the pick­led chill­ies.

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