Prep Time
30 mins
Makes
2 servings
Ingredients
- For the Yoghurt
- 1 cup Greek yogurt, at room temperature
- 1 clove garlic
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt, or to taste (Optional
- 1 pinch cayenne pepper
- 2 ½ tablespoons finely chopped fresh dill, or to taste
- For the butter
- ½ stick unsalted butter
- 1 tablespoon chili flakes
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- For the eggs
- ½ stick unsalted butter
- 1 tablespoon chili flakes
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
Method
- Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly.
- Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chili flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.
- Warm your persian flat bread in an oven at 180c for 5-7 minutes
- Add your yoghurt to persian flatbread and then poached eggs, drizzle over spiced butter and enjoy
