Spiced Eggs with Dill
Tzaziki Dill is a fairly common and popular herb in Turkish and Middle Eastern cooking.
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
170g of Greek yoghurt
1 clove of garlic, crushed
Juice of half a lemon
Good handful of dill fronts, chopped
Pinch of seasalt, tablespoon of olive oil
½ cucumber, halved and deseeded, finely chopped
½ teaspoon of chilli flakes
For the eggs:
4 organic eggs
2 teaspoons of curry powder
50g butter
2 tablespoons of cream
Sea salt and black pepper
1 teaspoon of cumin seeds
½ teaspoon of chilli flakes
Method
Mix yogurt, lemon juice, cucumber, garlic, chopped dill and chilli flakes in a medium bowl, season with sea salt and set tzatziki aside.
Toast the cumin seeds on a hot dry pan, tossing regularly until fragrant, around 2 minutes.
Transfer to a small bowl and let cool. When cooled mix it together with the chilli flakes and sea salt until you have a little spice mix.
Whisk together the eggs, cream ½ the spice mix and a pinch of salt in a medium bowl. Heat the butter in a large frying pan over a medium high heat. Add the curry powder and stir around for a few seconds until fragrant. Pour in the egg mixture and let it just about set undisturbed on the pan and then push all the cooked edges into the middle of the pan with your wooden spoon. Repeat this until you have barely set scrabbled eggs, about 2-4 minutes.
Transfer the eggs in between two plates and serve with a good dollop of dill tzatziki. Sprinkle over the leftover spice mix and garnish with some dill fronds.
