Chilies and eggs may seem unlikely partners, but actually work very well together. The peppery flavor of the watercress makes it the perfect foundation for this tasty salad.
Ingredients: (Serves 2)
15 ml/1 tablespoon peanut (groundnut) oil
1 garlic clove, thinly sliced
4 eggs
2 shallots, thinly sliced
2 small fresh red chilies, seeded and thinly sliced
½ small cucumber, finely diced
1 cm/½ inch piece fresh root ginger, peeled and grated
Juice of 2 lime
30 ml/2 tablespoons soy sauce
5 ml/1 teaspoon caster (superfine) sugar
Small bunch cilantro (coriander)
Bunch watercress, coarsely chopped
Method:
Heat the oil in a frying pan. Add the garlic and cook over a low heat until it starts to turn golden. Crack in the eggs. Break the yolks with a a wooden spatula, then fry until the eggs are almost firm. Remove from the pan and set aside.
Mix the shallots, chilies, cucumber and 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 cilantro sprigs for the garnish. Chop the rest and add them to the salad. Toss it again.
Reserve a few watercress 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 them and serve, garnished with the reserved cilantro and watercress.
[source from www.healthyonlinerecipes.com]
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