Fried Eggs on Spiced Sprouting Broccoli

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

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/1-1½ in piece fresh ginger
  • 3 large cloves garlic
  • 1-2 fresh red chillies
  • 3 tablespoons groundnut oil
  • 50 g/2 oz butter
  • 2 heaped teaspoons ground coriander
  • 1 teaspoon cumin seeds
  • 3 tablespoons lemon juice
  • 4 large eggs
  • 1 teaspoon paprika
  • salt


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 greens and boil for 5-7 minutes, until soft but still bright green. Drain well and leave on one side. Put 1 tablespoon of the oil and half the butter in a large frying pan over a medium heat. When the butter has melted, stir in the ginger, garlic, chillies, coriander and cumin seeds. Stir around for a minute or two, then add the cooked broccoli or greens and the lemon juice. Stir over a gentle heat for about 5 minutes, then season to taste with salt if necessary and spread out in a warmed shallow serving dish. Keep warm in a low oven while you cook the eggs.

Put the remaining oil in a frying pan over a medium heat. Fry the eggs 2 at a time, basting them with the oil until the white is only just set. Remove the eggs with a slotted spatula and put them on top of the spiced broccoli or greens. Finally, melt the remaining butter in a small saucepan and stir in the paprika, just before serving, trickle this red butter over the eggs.