Ingredients

Method

For the tahini yoghurt:
• 2 cups Woolworths double-cream plain yoghurt
• 3 T Woolworths tahini paste
• 2 t ground cumin
• salt, to taste
For the chilli butter:
• 4 T butter
• 2 t smoked chilli flakes
• 1 t paprika
• 2 t sumac
• 8 free-range eggs
• oil, for shallow-frying
• flatbreads, for serving (optional)
For the herby green salad, mix:
• 5 g Woolworths snacking cucumbers, thinly sliced
• 5 g mint, roughly chopped
• 5 g parsley, leaves picked and roughly chopped
• 2 T dill
• 1 extra virgin olive oil
• lemon, juiced

Method

Ingredients

1. To make the tahini yoghurt, combine the yoghurt, tahini, cumin and salt in a bowl and whisk until well combined. The tahini might cause the mixture to thicken too much – to thin out the sauce add a
few tablespoons of water and mix until the desired consistency is achieved.

2. To make the chilli butter, heat the butter in a pan over a low heat. Add the chilli flakes, paprika and sumac and simmer gently for 5 minutes or until the butter takes on a crimson colour. Increase the heat to medium and allow the butter to begin bubbling, then remove the pan from the heat.

3. Heat the oil in a pan. Gently crack 2 eggs into the oil and fry until the edges are crisp and golden and the whites are just set, about 3 minutes. To speed up the cooking process, gently spoon some oil over the eggs. If you like, turn over the eggs to cook the yolks. Season lightly with salt. Repeat with the remaining eggs.

4. To serve, spread the tahini yoghurt onto a serving platter and add the crispy eggs. Spoon over the chilli butter and top with the salad. If you like, serve with flatbreads.

Find more egg recipes here. 

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Leila-Ann Mokotedi