Crispy Rice With Curry Fried Eggs & Roasted Pepper Salsa
We’ve taken inspo from the Persian tahdig to create the base of this meal. Crispy and fluffy rice topped with a smoky salsa and crunchy asparagus. Woof.
Serves
4
500 g
Cooked Rice
220 g
Roasted Red Peppers
25 g
Coriander
2
Avocadoes
1
Lime
½ tsp
Ground Turmeric
150 g
Greek Yoghurt
5
Eggs
2 Cloves
Garlic
1
Red Chilli
500 g
Asparagus
1 tsp
Curry Powder
Olive Oil
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