You need to try these deep-fried panko eggs
Not all egg dishes are created equal, but this panko deep-fried egg, served with spicy chakalaka, is up there with the best of them.
To make the chakalaka:
Preheat the oven to 200°C. Arrange 4 sweet peppers and vine tomatoes on a lined or greased baking tray. Drizzle with a little olive oil and roast for 20 minutes or until soft. Fry 1 chopped red onion for 5 minutes over a medium heat, followed by 2 garlic choves, finely chopped, 3 chopped red chillies and 1 tablespoon curry powder. Fry for 3 minutes over low heat. Add the roasted peppers and tomatoes, along with a can of white beans or butter beans and 200 g sliced cabbage. Cook for 5 minutes and keep warm over a low heat.
For the eggs:
Poach 4 – 6 free range eggs in a swirling pool of simmering water with 1 tablespoon white vinegar. When they are done to your liking, lift the eggs out of the water with a slotted spoon. To make the panko coating: carefully roll the poached eggs in 50 g flour, then dip them in 2 beaten free range eggs, then dust them in 100 g panko crumbs. Deep fry gently for 3 minutes in vegetable oil until golden, serve with the chakalaka and enjoy!
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