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10 January 2013,01:11 by

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Chillies and eggs may seem unlikely partners, but actually work very well together. The peppery flavour of the watercress makes it the perfect foundation for this tasty salad.
Serves :

Preparation Method :

  • Heat the groundnut oil in a frying pan. Add the sliced garlic and cook over low heat until it starts to turn golden.
  • Crack in the eggs. Break the yolks with a wooden spatula, and then fry until the eggs are almost firm. Remove from the pan and set aside.
  • Mix the thinly sliced shallots, chillies, diced cucumber, and grated ginger in a bowl.
  • In a separate bowl, whisk the lime juice with the soy sauce and sugar. Pour this dressing over the vegetables and toss lightly.
  • Set aside a few coriander sprigs for the garnish. Chop the remainder and add them to the salad. Toss it again.
  • Reserve a few watercress or rocket sprigs and arrange the remainder on two serving plates.
  • Cut the fried eggs into slices and divide them between the watercress mounds.
  • Spoon the shallot mixture over the egg slices, and serve, garnished with the reserved coriander and watercress or rocket.


  • 1 tablespoon groundnut oil
  • 1 garlic clove, thinly sliced 4 eggs
  • 2 shallots, thinly sliced
  • 2 small fresh red chillies, seeded and thinly sliced
  • ½ small cucumber, finely diced
  • ½ inch piece fresh root ginger, peeled and grated
  • Juice of 2 limes
  • 2 tablespoons soy sauce
  • 1 teaspoon caster (superfine) sugar
  • Small bunch coriander (cilantro)
  • Bunch watercress or rocket (arugula), coarsely chopped

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