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.