These are fried eggs but with a very eccentric wardrobe, thanks to the turmeric and chilli, which make them as good to eat as they are to look at. You can serve this easy, vibrant breakfast as it is, or alongside the potato rösti, as part of a brunch spread.
1 | shallot, peeled and sliced into thin rounds (60g) |
2 tsp | lime juice |
3 1⁄2 tbsp | olive oil |
2 | garlic cloves, peeled and crushed |
200g | baby spinach |
1⁄2 tsp | ground turmeric |
4 | large eggs |
1 | green chilli, finely sliced into rounds, seeds and all |
salt | |
Tamarind dressing: | |
30g | tamarind paste |
1 tbsp | lime juice |
1 tsp | fish sauce |
2 tsp | light soft brown sugar |
5g | fresh coriander, roughly chopped |
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