Serves 2 · 15 minutes
Ingredients
- 4 eggs
- 2 green chillies
- 1 small garlic clove
- 60ml olive oil
- A big handful each of parsley, dill and coriander
- 1 lime
- Flaky salt
- Toast, to serve
Method
- Boil the eggs for 6½ minutes, then cool in iced water and peel.
- Blitz the chillies, garlic, oil and a pinch of salt to a loose sauce.
- Toss the herbs with lime juice, pile onto plates, add halved eggs and spoon over the chilli oil.
