Sweet red chilli sauce
Fresh parsley sprigs
Heat oil in a non-stick pan. Add chopped onion and saute.
Break eggs in a bowl. Add chilli sauce and beat well. Add cream and beat again.
Grease a cake tin/tart mould with oil.
Pour beaten eggs in the pan and cook slightly.
Place potato chips in the cake tin/tart mould.
Remove pan from heat and scramble eggs a little. Pour the egg mixture on the potato chips.
Roughly chop parsley springs and add on top. Top with sev and bake at 180ºC for 15 minutes.