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I’m a sucker for a savoury yoghurt mix. The combination of egg with a chilli yoghurt is something you need to try. The amount of chilli flakes you use is up to you but just remember not to overwhelm the other flavours. I’m a chilli lover but with this recipe I learned to exercise a bit of restraint.

  • 6 eggs, soft-boiled or poached
  • 1 cup plain yoghurt
  • 3 garlic cloves, minced
  • 1 Tbsp fresh parsley, finely chopped
  • 1 Tbsp lemon juice
  • 80g butter
  • 2 tsp chilli flakes
  • ½ tsp ground cumin
  • 1 spring onion, finely sliced

In a bowl mix together the yoghurt, garlic, parsley and lemon juice. Stir and season to taste.

In a pan over a low heat, melt the butter and add the chilli flakes and cumin. Swirl until melted and mixed. Be careful as the butter and spices can burn very quickly.

To serve, dollop a generous amount of yoghurt onto your plate and pour over some of the butter. Add the eggs, top with some spring onions and serve with crispy bread.

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