Panch Phora Crispy Egg with Watercress Salad and Burnt Chilli Salsa

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

5 Eggs (room temperature)

50g Plain Flour

80g Panko Breadcrumbs (briefly Pulsed to a smaller crumb)

2 tbsp Panch Phora (see below)

Pinch salt

½ tsp Turmeric

Oil for Deep Frying

150g Watercress

½ tsp Mustard Seeds

½ tsp Nigella Seeds

¼ tsp Fenugreek Seeds

½ tsp Cumin Seeds

½ tsp Fennel Seeds

200g Tomatoes, halved

3 Red Chillies

4 Cloves Garlic, skin on

1 Onion, peeled and cut into chunks

2 tbsp Olive Oil

1 tsp Brown Sugar

2 tbsp Lime Juice

½ Bunch Coriander, roughly chopped

Salt & Cracked Black Pepper to Season

Begin with the Panch Phora. Lightly toast the seeds in a dry pan until fragrant. Pour into a jar and set aside.
Bring a small pan of water to a rolling boil. Carefully lower 4 of the eggs into the water and cook for 4 and a half minutes. Run under cold water and peel them carefully.
Roll the eggs in the flour, then beat the remaining egg. Mix 2 tbsp of the Panch Phora into the breadcrumbs with the salt and turmeric.
With a clean hand, take one egg at a time and roll in the egg, then the breadcrumb mix and repeat both steps once more. (TIP: this method of ‘double pane’ ensures you have a good thick crust on your egg) Then pop in the fridge while you make the salsa!
Heat the grill to high and pile the tomatoes, chillies, garlic and onion onto a tray, drizzle with the oil and grill until charred, you want a good blackening for flavour.
Remove the stems from the chillies and the skin from the garlic then pound all the ingredients in a pestle & mortar to a chunky paste. You can use a food processor but this will chop rather than pound the ingredients together.
Add the sugar, lime juice & coriander and taste. Season with salt & pepper to your liking.
Heat the oil for deep frying to 180C. Carefully add the eggs and fry for 2-3 minutes or until golden and crisp. Drain and sprinkle with a little salt.
When ready, divide the watercress between 4 plates. Top with the salsa and a crispy egg. Watch that yolk oooooze!