Spicy egg on toast
( SERVES 2 )
Photo by Tamara West
Can’t be bothered cooking a proper dinner? Give yourself a night off and have 'supper' instead.
- Place eggs in a saucepan and cover them with plenty of salted cold water. Bring to the boil, turn down slightly and cook for 5 minutes. Drain eggs and cool under running water for only 30 seconds.
- Meanwhile lightly crush toasted cumin seeds using mortar and pestle, then stir in chilli flakes, sesame seeds, salt and olive oil.
- Lightly grill or toast ciabatta. As soon as toast is ready, chop each egg in half with a heavy, sharp knife. Use a teaspoon to scoop the egg on to the toast, smashing it slightly.
- Spoon over some of the spicy oil. Scatter a bit of coriander on top.