Anyone who has had the eye-watering, nose-running pleasure of eating shui zhu yu-poached fish in a sea of seething, peppery chilli oil-knows this sensation.
I chose to go the shakshouka-esque route just because I really appreciate that sort of like tomatoey, onion, peppery stew that you're cooking your egg in.
Paul would pour the contents over the greens and toss it, creating a salad so unbearably peppery that a separate salad had to be made for everyone else.