- Splash sunflower oil
- 4-6 large free-range eggs
- 2 tbsp extra-virgin olive oil
- Good pinch chilli flakes (we used aleppo chilli, from Turkish delis or at souschef.co.uk), or 1 red chilli, deseeded and finely chopped
- Good quality bread, toasted and buttered, to serve
For the guacamole
- 3 ripe avocados
- 1 long red chilli, deseeded and finely chopped
- 1 garlic clove, crushed
- Large bunch fresh coriander, leaves roughly chopped
- Juice 1-2 limes
- ½ red onion, very finely chopped
- To make the guacamole, halve the avocados, remove the stones and scoop out the flesh with a spoon. Put in a bowl and mash roughly with a fork, adding a pinch of sea salt. Mix in the rest of the ingredients, then taste and adjust the seasoning. Cover with cling film (see make ahead), then chill until needed.
- When ready to eat, heat the sunflower oil in a large frying pan over a high heat. Crack in the eggs, then fry so the bottoms of the whites go crisp but the yolks stay runny.
- In a small bowl, combine the olive oil with the chilli and some salt and pepper. Once the eggs are cooked to your liking, drizzle them with the oil and put the pan on the table. Serve with the guacamole, and toast for scooping.
- Make the guacamole up to 12 hours in advance, then keep in the fridge with a sheet of cling film touching its surface so it doesn’t discolour.
- A grassy young white made from semillon, either from Bordeaux or Australia.