Description
NB. The crunchy egg recipe serves one person. The green chilli ketchup recipe makes a large batch which can then be stored.
Ingredients
For the green chilli ketchup
1 tbsp olive oil
1 onion, finely chopped
350g/12¼oz green tomatoes, seeds removed, flesh chopped
1 green pepper, seeds removed, flesh finely chopped
4 green chillies, seeds removed, flesh finely chopped
1 smoked chilli, seeds removed, flesh finely chopped
200ml/7fl oz white wine vinegar
200g/7oz sugar
1 tsp ground ginger
1 garlic clove, finely chopped
For the crunchy eggs
80g/3oz fresh breadcrumbs
salt and freshly ground black pepper
50ml/2fl oz olive oil
2 free-range eggs
1 tbsp sherry vinegar
splash hot chilli sauce
Method
1. For the green chilli ketchup, heat the oil in a frying pan over a medium heat, add the onion and fry for 3-4 minutes, or until softened.
2. Add the chopped green tomatoes, chopped green pepper, green chillies, smoked chilli, white wine vinegar, sugar, ground ginger and chopped garlic and bring to the boil. Boil for 12-15 minutes, or until the volume of liquid has reduced. Set aside to cool.
3. Transfer the ketchup mixture to a food processor and blend until smooth. Transfer the mixture to a fine sieve suspended over a bowl and drain off any excess liquid. Season the ketchup, to taste, with salt and freshly ground black pepper.
4. For the crunchy eggs, place the breadcrumbs into a non-reactive pan over a low heat and season well with salt and freshly ground black pepper.
5. Add about half of the oil and cook for 3-4 minutes over a medium heat, until the breadcrumbs begin to dry out.
6. Add the rest of the oil, stir well, then crack the eggs on top. Cook the eggs to your liking, then transfer the eggs onto a serving plate.
7. Add the vinegar to the hot pan and swirl it around to warm through.
8. To serve, pour the hot vinegar over the crunchy eggs. Place a spoonful of the green chilli ketchup alongside.
