Garlic Chilli Oil Eggs with Crusty Bread

• 4eggs
• 4garlic cloves, thinly sliced
• 1 tspchilli flakes
• ½ tspsmoked paprika
• 1 tspcumin seeds (about 2 g)
• flaky sea salt
• 4 tbspolive oil
• 2 tbspGreek yoghurt
• 15 mllemon juice
• 15 gflat-leaf parsley, chopped
• 2 tbsptahini
• Black pepper
• 200 gcrusty bread, sliced

Method

1. 1Whisk the Greek yoghurt with the tahini, 15 ml lemon juice and a generous pinch of flaky salt until smooth and spoonable. Taste it; you want it sharp enough to cut through the warm oil that's coming. Spread thickly across two plates in a wide swoosh and leave at room temperature so it doesn't shock the eggs.
2. 2Warm 3 tbsp olive oil in a small heavy pan over medium-low heat. Add the garlic slices and let them sizzle gently for 1–2 minutes, swirling the pan, until they're pale gold and fragrant; no more. Don't burn it.
3. 3Drop in the chilli flakes, smoked paprika and cumin seeds and fry them in the hot oil for 30–60 seconds until fragrant and the cumin starts to crackle. Tip the lot into a small bowl before the garlic catches.
4. 4Wipe the pan and heat 1½ tsp of the remaining olive oil over medium-high heat. Fry two eggs for 2–3 minutes until the whites are fully set and the edges crisp. Season lightly and lift onto one yoghurt plate. Repeat with the remaining 1½ tsp oil and two eggs.
5. 5Spoon the warm garlic chilli oil over the eggs on each plate.
6. 6Scatter with chopped parsley and a little flaky salt if needed. Serve with the sliced crusty bread.

Per serving

kcal

814

protein

29.4g

fibre

5.8g

carbs

65.8g

fat

50.3g