Fried Eggs with Coriander, Cumin and Balsamic Vinegar

Sophie Grigson's fabulous fried eggs come sunny side up - and spicy to boot!
By Sophie Grigson
Fried Eggs with Coriander, Cumin and Balsamic Vinegar
  • Rating:
  • Serves: 1
  • Cook Time: 3 minutes
  • Prep Time: 3 minutes
  • Effort: easy



  • olive oil, for frying
  • 2 eggs
  • 1/4 red chillies, deseeded and finely sliced
  • 1/4 tsp cumin seeds
  • 1/2 clove garlic, chopped

To serve:

  • 1 or 2 slices of bread, toasted
  • 1/2 tsp balsamic vinegar
  • coarse sea salt
  • chopped coriander


1. Pour enough olive oil in to a heavy frying pan to cover the base. Place over a moderate heat and then carefully break the eggs into it. Fry as usual, spooning hot oil over the eggs to help them set. When they are almost half-cooked, add the chilli, cumin and garlic to the pan and continue cooking until the white is set.

2. Lift the eggs out on to the bread, together with the bits of chilli and garlic, and then spoon over a little of the oil. Drizzle over the balsamic vinegar, season with salt and scatter over lots of chopped coriander. Eat immediately.

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