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.
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
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.
© 1997 Josceline Dimbleby. All rights reserved.