This recipe is easy to make, protein-packed and delicious served with warm pitta or a slice of crusty bread. Though traditionally a breakfast dish, it’s a filling meal that can be had at any time of day.
Ingredients (serves 2)
3 cloves of garlic, diced
2 chillies, diced
2 tbsp olive oil
4 tbsp thick Greek yoghurt
A handful of parsley, chopped
Garlic powder
Chilli salt or chilli flakes with salt
4 eggs
Parmesan cheese, grated for garnish
Crusty bread or pitta for garnish
Method
Heat the olive oil, garlic and chillies together on a low heat for 10-15 minutes until aromatic and slightly darkened. Take care not to burn the garlic.
Mix the thick Greek yoghurt, chopped parsley, garlic powder and chilli salt (or chilli flakes and salt) into a large bowl. Stir until combined.
Boil the eggs in water for 7-8 minutes (6-7 if you prefer a runnier yolk). As soon as they are finished, quickly transfer them to ice water. This will prevent them from overcooking.
Spread the yoghurt on the place, shell and slice the eggs and place them on top. Drizzle with the chilli and garlic oil before adding chopped parsley and parmesan as a garnish. Serve with crusty bread or warm pitta.
Dining and Cooking