3 lrg red chilli’s
50g tomato puree
1/3 tsp smoked paprika
Few splashes of water
4 lrg eggs
4 slices bread
Salt & pepper to season
For the red chilli spread, finely dice the chilli’s and place in a pan on a medium to low heat with a dish of oil in the bottom.
Add the tomato puree, smoked paprika and a splash of water, continue to simmer for 20 minutes, adding a splash or two of water if it becomes too dry. Stir regularly. You want to end up with a paste consistency, so bare this in mind towards the end of the 20 minutes when adding water.
While the chilli spread is simmering, preheat a pan of boiling water for the eggs.
Preheat the grill to a medium heat.
For the soldiers, toast four slices of bread and then cover with the chilli spread. Grill lightly for a few minutes.
For the soft boiled eggs, place the eggs in the boiling water for 3 1/2 minutes if the eggs are room temperature. By all means adjust this if you have your own preference or just know better.
Serve by cracking the top off the egg, slicing the toast into soldiers and dip away!
This recipe is simply a jazzed up version of the age old classic of eggy soldiers with a lot more punch. You may think that there is too much chilli to handle; in a spoon full maybe, but when spread over the toast and dipped in your egg it is dulled enough for your eyebrows not to sweat too much.
Handle with care
Chilli and eggs go so well together, always putting a hefty pinch of chilli flakes in, whether it be scrambled or in an omelette. If you aren’t brave enough, you can reduce to chilli and let the smoked paprika steal the show.