Fried Eggs on Spiced Sprouting Broccoli

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

This is wonderful if you can use young purple sprouting broccoli but, unless you grow it yourself, this lovely vegetable is sometimes hard to find these days. Otherwise use spring greens. Quickly made, this dish is lovely for supper or lunch, accompanied by good crusty bread.


  • 675 g/ lb sprouting broccoli or spring greens
  • 2.5-4 cm/


Wash the broccoli or greens and cut off the lower stalks of the broccoli or the base of the greens. If using greens, slice them across thinly. Peel the ginger and garlic and chop them together finely. Cut open the chillies lengthways under running water, discard the seeds and stems and then slice the halves finely across.

Bring a saucepan of salted water to the boil, add the broccoli or