Spicy egg on toast

Tamara West

Can’t be bothered cooking a proper dinner? Give yourself a night off and have 'supper' instead.

Ingredients

3	Eggs, fresh, organic (Main)
½ tsp	Cumin seeds, toasted in a dry pan until fragrant
¼ tsp	Chilli flakes
2 tsp	Sesame seeds, toasted in a dry pan until golden
¼ tsp	Sea salt flakes
2 slices	Ciabatta bread, thick
1 Tbsp	Extra virgin olive oil
1 handful	Coriander, chopped, for serving

Directions

1. 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.
2. Meanwhile lightly crush toasted cumin seeds using mortar and pestle, then stir in chilli flakes, sesame seeds, salt and olive oil.
3. 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.
4. Spoon over some of the spicy oil. Scatter a bit of coriander on top.