Cilbir

20—25 Min

This vibrant dish combines creamy Greek yogurt, perfectly poached eggs, and fragrant chili butter spiced with cumin. A delightful balance of flavours, ideal for breakfast or a light lunch!

Ingredients 2 Portions

180 gGreek yogurt
1 tspOrganic Garlic Granules
1 tspChili Pepperoncini, Crushed
0.5 tspCumin, Ground
4 eggs
2 tbspvinegar
salt and pepper, to taste
1 tspOrganic Parsley, Chopped

Preparation

1
Mix Greek yogurt, garlic and a pinch of salt in a bowl. Divide into two shallow bowls and spread with a spoon.
2
Melt the butter in a small pan, add chili and cumin and stir until fragrant, about 30 seconds. Remove from heat and leave while you cook the eggs.
3
Boil a pot of water and add vinegar. (The water should come to a gentle boil, with small bubbles rising to the top; reduce the water temperature to medium-low if necessary). Crack an egg into a bowl.
4
Stir the water with a slotted spoon, then carefully add one egg. Boil the egg for 3–4 minutes. Take the egg out on a plate, and repeat cooking with the rest of the egg.
5
Transfer 2 eggs to each bowl of yogurt, season with salt and pepper, cover with chili butter and sprinkle with parsley, and serve with bread.