Frazzled Wok Eggs Recipe from the Cracked Cookbook
I like to use Irish black pudding made with oatmeal for this wok eggs recipe.
The Egyptian spice mix dukkah keeps well in a sealed jar and is very handy to scatter over lots of dishes. Find it in the spice aisle in supermarkets and customise it by adding your own exciting extras.
– 50g–70g packet of dukkah
– 1 tsp pul biber red pepper flakes
– 2 tbsp pistachio nibs or skinned pistachios, roughly crushed
– 7 tbsp extra virgin olive oil
– 150–200g good-quality black pudding, skinned
– 2 slices of bread
– 2–3 tomatoes, cored and quartered
– 2 large eggs
– Freshly ground black pepper
1. Tip the dukkah into a bowl and mix in the red pepper flakes and crushed pistachios.
2. Heat 2 teaspoons of the olive oil in a frying pan over a medium heat, crumble in the black pudding and stir-fry for 2 minutes.
3. Meanwhile, preheat the grill to high and line a baking sheet with foil. Place the bread and the tomatoes, cut-side up, on the baking sheet, grind over some pepper and spoon over a tablespoon of the olive oil.
4. Grill for about 11/2 minutes, turn the toast and continue to grill for about a minute until golden.
5. Remove the toast and leave the tomatoes to finish for maybe a minute. Spoon a little more olive oil over the toast and keep everything warm in the switched-off grill.
6. Heat a large wok and, when it smokes, add all but a tablespoon of the remaining olive oil. Crack an egg into a cup and add to the oil (watch it carefully as it will spit a lot).
7. Spoon over the oil and coax the white to fold over the yolk.
8. When the white has frazzled golden edges and the yolk is set to your liking, lift it onto a plate lined with kitchen paper. Fry the second egg in the same way.
9. Serve the black pudding with the tomatoes on the slices of toast, and top each with an egg golden-side up. Spoon over the last of the olive oil and scatter with the dukkah.
Linda Tubby started out as a fashion designer and on her travels she found her love for food. She is now a writer, recipe developer and a food stylist. She has worked for Sainsbury’s Magazine, Waitrose Food Illustrated, Food and Travel and Bon Appetit.
Cracked contains many recipes ranging from classic to contemporary and Linda offers creative and easy ways to cook with eggs.
Cracked, Linda Tubby, Published by Kyle Books. Photography by Ali Allen