CHILLI CRISP YOGHURT EGGS
These chilli crisp yoghurt eggs are our nod to the classic Turkish dish, cilbir, with a twist. Golden fried eggs are nestled on a bed of garlicky yoghurt, finished with a spoonful of spiced chilli crisp.
A quick dish made simple in one of the Genius 5-Ply Non-Stick Frying Pans from MAKO. It’s rich, vibrant, and perfect any time of day.
INGREDIENTS
½ cup thick Greek yoghurt
¼ tsp finely grated garlic
sea salt
25g (0.8 oz) unsalted butter
2 tbsp Chilli Crisp Oil (Marion’s Kitchen or alternative)
2 eggs
roughly chopped coriander (cilantro), to serve
toasted sourdough bread, to serve
METHOD
In a small bowl, mix the yoghurt, garlic and a pinch of salt until well combined. Spoon onto a plate or shallow bowl and spread out.
Heat the butter and chilli crisp oil in a non-stick frying pan over medium-high heat. When the butter is foaming, crack in your eggs. Cook to your liking. Transfer the eggs and the butter chilli crisp oil sauce onto the yoghurt.
Scatter with coriander and serve with the toast for dunking.
GENIUS COPPER NON-STICK COOKWARE
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