Thicc boi slice of your favourite crusty bread, ciabatta/sourdough/etc
Juice of 1 lemon
Half a red onion
1tsp cumin seeds
Very small handful fresh coriander (or mint if coriander makes you vom)
1tbsp good olive oil
Fresh black pepper
White wine vinegar (not essential)
1tsp pul biber/aleppo pepper
Finely slice the onion into long strips. Put into a bowl, then squeeze over the juice of the lemon and add a good sprinkle of sea salt. Scrunch the onions into the juice and salt mixture, giving a stir every now and again. Easy pickled onions in half an hour.
Toast the bread however you like. You need something crusty so it'll stand up to the eggs without going soggy as ****. Keep warm.
In a hot dry pan, toast the cumin seeds until fragrant, keeping the seeds moving around constantly. Should only take a minute. Finely chop the coriander.
Bring a pot of water to a boil then reduce to a gentle simmer. Boiling water has lots of bubbles etc which will disturb the egg whites and give you cloudy water and make it difficult to poach the egg. Stir in a teaspoon or two of white wine vinegar if you have it, it helps set the egg whites so you don't as much whispy stuff everywhere. Once a gentle simmer is going, crack an egg into a rammekin or small bowl, and then stir the simmering water in a circle to create a gentle whirlpool in the centre. Hold the bowl over this and allow the egg to slide into the centre. Doing this helps the egg whites to wrap around itself, giving a much neater poached egg. Repeat immediately with another egg and then after a few seconds to give the egg whites a chance to set, use a slotted spoon to very gently move each egg to make sure nothing is sticking. Give them 2 minutes and then start checking. Lift an egg just slightly out of the water. If the egg begins to sag and looks like it'll collapse under its own weight, return for another 30 seconds. Once done, remove from the water and place on a paper towel to soak up excess water.
Warm plate, place bread on. Use the paper towels to lift and gently tip the poached eggs onto the bread. Season with salt and pepper, then drizzle on and around with the olive oil. Sprinkle with the pul biber and cumin seeds, top with some pickled onions, then finally sprinkle with coriander leaves to finish.