Broken Eggs with Yoghurt and Spicy Tomato Oil
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Broken Eggs with Yoghurt and Spicy Tomato Oil
Recipe by Courtney Roulston
Dietaries: Vegetarian, meat free
Serves: 2 to share
Prep Time: 10 mins
Cooking Time: 10 mins
Ingredients
4 free range eggs
1/3 cup (80ml) extra virgin olive oil
1 tablespoon white sesame seeds
1 Lebanese cucumber. Sliced into irregular chunks
¼ red onion, sliced
100g Perino noir tomatoes, cut in half
½ cup mint, leaves picked
¼ bunch dill, fronds picked
1 tablespoon red wine vinegar or lemon juice
1 cup Jalna Greek yoghurt
Sea salt and pepper to taste
Tomato Oil
1 large vine ripe tomato
1 clove garlic, minced
1 teaspoon dried chilli flakes
½ teaspoon paprika
METHOD
For the tomato oil, warm 60ml of the oil in a small pot over a medium heat.
Use a box grater to grate the tomato into a medium sized heat-proof bowl, discarding the skin. Add in the garlic, chilli, paprika and a pinch of salt. Pour the warm oil over to infuse and bubble. Stir and set aside.
Toss the cucumber, onion, tomatoes, mint, dill, pinch of salt, pepper and vinegar in a bowl. Set aside.
For the eggs, heat remaining oil in a large non-stick frying pan. Scatter in the sesame seeds then break the eggs over the top. Cook for 2 minutes, then flip the eggs over. Cook for a further minute, or until the eggs are set. Place the eggs onto a board and chop into large pieces.
Spread the yoghurt onto the base of a serving plate.
Top with the eggs, spicy tomato oil and the cucumber salad before serving!
