Ingredients:
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1 tablespoons Sri Lankan style chilli paste (adjust to your heat preference)
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1 teaspoon sesame oil
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1 egg
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Salt and freshly ground black pepper, to taste
Step‑by‑Step Instructions:
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Heat the paste and oil.
Place a non‑stick frying pan over medium‐low heat. Add the chilli paste into the centre, then drizzle the sesame oil over it. Allow to heat for 1–2 minutes until shimmering and fragrant. -
Add the egg.
Create a small well in the warmed chilli paste and crack the egg into it. Let the whites spread into the paste naturally. Cook undisturbed until the whites are mostly set. -
Decide on yolk doneness.
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For a runny yolk: once the whites are fully set, remove the egg from the pan and serve.
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For a firmer yolk: gently flip the egg once the whites are set and cook for another 1–2 minutes.
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Season and serve.
Season with salt and pepper, then transfer the egg to a plate. Serve immediately - it’s fantastic on toast, rice, salad or with avocado.
Notes & Tips:
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This egg works beautifully as a topping for bowls (rice, salad) or simply on toast with some fresh herbs.
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If you’re making more than one egg, use a larger pan and ensure there’s enough paste and oil to coat each egg.
- Keep the heat moderate so you don’t burn the chilli paste; the goal is to infuse flavour, not scorch.