EGGS ON CHIPSTIKS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat 2 tablespoon of the oil in a heavy frying pan.
- In a bowl, mix the salted chipsticks with chillies, coriander and turmeric.
- Add the chipstick mixture and water into the pan . Cook until the chipsticks turn soft and crisp.
- Carefully transfer the chipstick "pancake" on to the plate.
- Heat the remaining oil in the pan and gently slide the "pancake" back into the frying pan to brown the other side.
- Gently break the eggs over the top, cover the frying pan and leave the eggs to set over a low heat.
- Season well and sprinkle with spring onions. Cook until the base is crisp.
- Serve hot with chapatis and a salad.
INGREDIENTS
- 5 tablespoon IDHAYAM Sesame oil
- 250 grams salted chipsticks( potato sticks )
- A few coriander sprigs, chopped
- 4 spring onions , finely chopped
- 2 fresh green chillies, finely chopped
- ¼ teaspoon ground turmeric
- 5 tablespoon water
- 6 eggs
- Salt and black pepper
5 comments for “Eggs on Chipstiks”
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