Fried eggs sitting in a creamy garlic yoghurt, drizzled with chilli butter and finished off with fresh herbs and charred corn. You simply do not want to miss out on this wonderfully comforting creation!
With layers of flavour in every bite, it’s a great go-to recipe when you’re craving something effortlessly tasty.
Plus it works for any meal throughout the day, whether that is breakfast, brunch, lunch or a light dinner.
Serve with plenty of lightly toasted pita bread to capture all of the deliciousness on this plate.
This recipe was adapted from the incredible Turkish egg recipe from The Table Diaries.
Ingredients You’ll Need to Make These Fried Eggs
Here are all the things you’ll need to assemble your fried eggs…
- Plain Greek yoghurt: the creamy base which you’re beautifully cooked eggs will submerge into. It’s a thick dairy product that is slightly tangy and sour.
- Garlic: one clove for just a touch of flavour. Roughly chop to ensure it gets distributed throughout the yoghurt and mixes well.
- Salt and pepper: To season the yoghurt to your taste. Use freshly ground salt and pepper if you can for the best flavour.
- Butter: gives richness and flavour. The spices get lightly toasted in the melted butter for a wonderfully savoury flavour with a touch of spice.
- Paprika: adds earthy, warm notes to the butter as well as a ton of flavour, spice and colour! I like to opt for a smokey paprika as it’s got a touch more sweetness.
- Chilli powder and flakes: for the flavour, heat and aroma. Combined with the paprika it makes a wonderfully fragrant, flavourful butter. If you want to add a touch of extra heat, sprinkle on a few to garnish the finished plate.
Related: Essential kitchen spices
- Corn: fresh grilled corn adds some freshness to the plate with pops of flavour and crunch.
- Olive oil: used to cook the eggs in to get them fried as desired. You could also replace this with another neutral oil such as rice bran.
- Eggs: the main attraction! The option is all yours whether you’d like to serve 1 or 2 eggs per plate.
- Coriander: an optional garnish that adds not only some colour but also vibrance, herbaceousness and a touch of something fresh. Instead of coriander, you could also use parsley as a replacement.
Related: Essential culinary herbs
- Dill: a second herb to finish off the plate. Optional but it does add another layer of flavour.
- Pita bread: used to serve with this delicious plate of food and soak up all the goodness. Make sure to toast it lightly so it’s nice and warm. Feel free to use your favourite type or even make some homemade pita breads.
How to Assemble Your Plate of Eggs
Follow these steps to put together your very own tasty fried eggs…
Start with the savoury yoghurt
- Whisk together room-temperature plain Greek yoghurt and garlic. Then season to taste with salt and pepper. For the best experience make sure the yoghurt is room temperature. This ensures the best flavour possible and prevents the butter from solidifying when drizzled on top. It also makes for a better eating experience.
Make the Chilli Butter
- Melt the butter in a small saucepan. Add the paprika, chilli powder and chilli flakes and then toast until fragrant. This should only take between 30 seconds – 1 minute. You’ll need to make sure that you gently mix it and watch so it doesn’t burn.
- Set this aside to cool slightly.
- *Note: this chilli butter can be made ahead of time and reheated when required!
Assembly
- Heat a griddle pan or frypan over high heat. Then grill the corn for about 10 minutes or until charred evenly on all sides. Allow to cool slightly and when cool enough to handle slice the kernels off the cob. Set aside for use later.
- Heat a drizzle of olive oil in a medium frypan and then crack the eggs into the pan, leaving space between each to cook evenly. Cook until your desired doneness and then remove from the pan.
- This is where you get some freedom! For sunny-side-up eggs like mine, this will take around 3 minutes, or just until the egg white is cooked and the yolk is still runny. You may also cook the eggs for longer and/or flip the eggs over to cook both sides if desired.
- Now we plate up! Start by dividing the savoury yoghurt between two plates and spread out with the back of a spoon.
- While still warm, drizzle the chilli butter over the yoghurt and top with the eggs.
- If the chilli butter has cooled too much, warm it up in the microwave or saucepan gently.
- Garnish with fresh coriander, dill and extra chilli flakes if desired.
- Serve with pita bread and corn and enjoy immediately while still warm!
MORE Savoury Recipes…
Fried Eggs with Savoury Yoghurt, Corn and Chilli Butter
Fried eggs sitting in a creamy garlic yoghurt, drizzled with chilli butter and finished off with fresh herbs and charred corn. You simply do not want to miss out on this wonderfully comforting creation!With layers of flavour in every bite, it's a great go-to recipe when you're craving something effortlessly tasty.Serve with plenty of lightly toasted pita bread to capture all of the deliciousness on this plate.
Ingredients
Savoury Yoghurt
- 200 g plain greek yoghurt room temperature
- 1 garlic clove finely diced
- salt and pepper
Chilli Butter
- 45 g butter
- ¼ tsp paprika
- ¼ tsp chilli powder
- ¼ tsp chilli flakes
Assembly
- 1 corn cob husk removed
- olive oil
- 2-4 eggs
- savoury yoghurt
- chilli butter
- fresh coriander or parsley optional
- fresh dill optional
- chilli flakes optional
- pita bread toasted
Instructions
Savoury Yoghurt
- Whisk together the yoghurt and garlic until smooth. Season to taste with salt and pepper.
Chilli Butter*
- In a small saucepan over medium heat, melt the butter.
- Add the paprika, chilli powder and chilli flakes and lightly toast for 30 seconds to 1 minute until fragrant, stirring gently to prevent burning. Remove from the heat and set aside to cool slightly.
Assembly
- Cook the corn on a preheated grill for 10 minutes or until evenly charred, allow to cool slightly.
- Once cool enough to handle, slice the kernels off the cob and set them aside.
- Heat a drizzle of olive oil in a medium frypan and then crack the eggs into the pan, leaving space between each. Cook until desired and then remove from the pan. (For sunny-side-up eggs this will take around 3 minutes, cook for longer and/or flip the eggs over to cook both sides if desired)
- Divide the yoghurt between two plates and spread out with a spoon.
- While still warm, drizzle the chilli butter over the yoghurt and top with the eggs.
- Garnish with fresh coriander, dill and extra chilli flakes if desired.
- Serve with pita bread and corn and enjoy immediately!
Notes
- Recipe adapted from this incredible Turkish eggs recipe from The Table Diaries.
If you give these fried eggs with savoury yoghurt and spicy butter recipe a go, don’t forget to tag @theculinaryletter and #theculinaryletter, so I can see all your wonderful creations!
Until next time, stay curious!
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