These chilli crisp yoghurt eggs are my love letter to cilbir, a Turkish dish of eggs on a gorgeous garlicky, yoghurty base. I’m adding a gorgeous buttery, chilli-crispy twist to things, and the result is a heavenly dish that’s perfect for breakfast, lunch or dinner.
WATCH THIS RECIPE
Chilli Crisp Yoghurt Eggs
PREP TIME
5 minutes
COOK TIME
10 minutes
SERVES
1
Ingredients
½ cup thick Greek yoghurt
¼ tsp finely grated garlic
Sea salt
25g (0.8 oz) unsalted butter
2 tbsp Marion’s Kitchen Chilli Crisp Oil
2 eggs
Roughly chopped coriander (cilantro), to serve
Toasted sourdough bread, to serve
Steps
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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.
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Heat the butter and chilli crisp oil in a 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. Serve with the toast for dunking.
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