Ingredients

Method

• 3 T olive oil
• ¼ t sumac, plus extra for the oil
• 1 T Woolworths Belazu rose harissa paste
• 500 g Woolworths full-cream Greek-style yoghurt
• salt, to taste
• 1 lemon, zested
• 4 free-range eggs
• 2 slices Woolworths sourdough
• fresh parsley, chopped, for serving
• fresh dill, chopped, for serving
• fresh mint, chopped, for serving

Method

Ingredients

1. Heat the olive oil in a small pan. Add a sprinkle of sumac and the rose harissa, then remove from the heat and allow to infuse.
2. Season the yoghurt with salt, ¼ t sumac and the lemon zest.
3. Soft-poach the eggs until the whites are set but the yolks are still runny. Meanwhile, toast the sourdough.
4. Divide the seasoned yoghurt between two plates and drizzle generously with the rose harissa oil. Top each plate with two poached eggs and finish with a generous scattering of parsley, dill and mint.
5. Serve immediately with the toasted sourdough.

Find more egg recipes here

Producers: Fatima Saib and Lerato Tlali

Host: Meg Bense

Photography: Shavan Rahim

Stylists: Bianca Strydom,  Chevonne Fourie

Videography: Sadiqah Assur-Ismail

Food assistant: Bianca Jones

Hair and makeup: Diane Bessesen

Woolies' thick and creamy Greek-style yoghurt is made with Greek cultures from Greece. It's delicious on its own as a snack, mixed with fruit for breakfast, or as an ingredient in dips and baking. It's a source of protein, forming part of a balanced diet.

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