Chilli Eggs

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This recipe is from Yasmin Khan’s book, ‘Ripe Figs‘ and is the perfect light-lunch meal.
Serves 1.

200g greek yoghurt
1 slice sourdough bread, toasted
½ tsp cider vinegar
30g butter
¼ tsp aleppo pepper
½ garlic clove, crushed

– Crack an egg into a small bowl.

– Fill a pan with water. Add ¼ tsp salt, ½ tsp cider vinegar, and bring to a simmer.

– Use a wooden spoon to create a swirl in the pan. Pour the egg gently into the middle of the swirl and cook for 2-3 minutes until poached. Remove the egg from the water and place it on some kitchen roll to remove any excess water.

– Repeat the process with another egg.

– In another pan, melt the butter. Add the aleppo pepper and mix.

– In a small shallow serving bowl, mix the yoghurt, crushed garlic, and a pinch of salt.

– Place the eggs on top of the yoghurt and pour over the chilli butter.

– Serve with some toasted sourdough.