Serves 1
Directions
- 1Bring water to a low simmer for poached eggs and add a little lemon juice.
- 2Crack in the eggs.
- 3Remove the eggs from the pan once cooked, dab on tissue, and season with salt and pepper.
- 4Foam the butter for chili oil until a slight nutty color.
- 5Add olive oil, remove from heat, and add chili and spice. Pour into a bowl to stop the cooking.
- 6Mix natural yogurt, half a clove of garlic, lemon zest, chopped dill & coriander, salt and pepper for herb yogurt in a bowl.
- 7Serve up yogurt, chili and egg in a bowl plate and top with fresh herbs.
- 8Add a pinch of Dukkah.
Ingredients
- 3 eggs
- water
- little lemon juice
- salt
- pepper
- 2 tbsp butter
- 1 tbsp olive oil
- pinch cumin seeds
- sm paprika
- 1 tbsp Aleppo chili flakes
- 3 tbsp natural yogurt
- 0.5 clove garlic
- lemon zest
- chopped dill
- chopped coriander
- salt
- pepper
- pinch Dukkah
Equipment
bowlpantissue
Tips
- Add lemon juice to simmering water for poaching eggs.
- Foam the butter until a slight nutty colour.
- Mix herb yogurt in a bowl.
- Serve yogurt, chili and egg in a bowl plate.
- Top with fresh herbs.
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