Description
Crispy fried eggs, cold herby yoghurt, and a spicy garlic brown butter sauce are what make this recipe so deliciously addictive. An adaptation of Turkish eggs, these quick and easy eggs with chilli garlic sauce can be made with staple ingredients you likely already have on hand.
Ingredients
Units
- 1 garlic clove
- 2 Tbsp/4g dill
- 300g yoghurt
- 2 eggs
- 10g butter
- 1 generous spoon of chilli sauce per fried egg, use shop-bought Lao Gan Ma or make your own
For Serving
- Crispy onions, shop bought or make your own
- 2 slices sourdough
- Dill for garnishing
Instructions
- Finely chop the dill and grate the garlic
- To a bowl add the yoghurt, chopped dill and grated garlic. Stir to combine and season to taste with salt and pepper.
- Place a frying pan, suitably sized to fry your two eggs, over a medium-high heat.
- While the pan heats, make your toast.
- Once the pan is hot, divide the chilli sauce into two blobs, on either side of the frying pan. Immediately crack the eggs on top of the chilli sauce. Add the butter to the pan then baste the eggs in the browning butter until cooked on top and crispy on the bottom.
- Spoon the yoghurt onto two serving dishes, then slide an egg on top of each.
- Finish the eggs with a drizzle of brown butter from the pan, more fresh dill, and crispy onions, if using.
- Prep Time: 5-10 Minutes
- Cook Time: 10 Minutes
- Category: breakfast