½tspcayenne pepperor another spicy chili pepper variety
Instructions
Yogurt Sauce
Stir the ingredients together, leaving some dill to use as a garnish later. Taste. The sauce should be bright, garlicky, salty and tangy, all at once. Put the mixture in a small saucepan on low heat until warm, 5 minutes. Note: overheating will curdle the yogurt.
Poached Eggs
Fill a large saucepan about 3 inches deep with room-temperature water. Add the vinegar and bring the water to a rolling boil, then turn down the heat to medium-low, so only a few bubbles are visible on the water’s surface.
Break the eggs 1 at a time into a small bowl or ramekin and gently tip each egg into the pot. You may need to work in batches to avoid overcrowding. Poach the eggs until the whites firm up but the yolk is still soft inside, 3 minutes. Use a slotted spoon to transfer the eggs to a plate.
Hot Spiced Butter
Melt the butter in a small saucepan on medium heat until it starts to foam and turn golden, 1 to 2 minutes. Turn the heat to medium-low and add the bell peppers. Let them cook and soften for about 5 minutes. Add the chili flakes and cayenne pepper and stir until the colour is uniform. Turn the heat off quickly to avoid burning.
To serve, divide the warm yogurt among 4 bowls; you need just under 1⁄2 cup for each serving. Swirl the mixture around using the back of a spoon. Top each bowl with 2 poached eggs, side by side. Spoon about 2 tbsp of butter on top and around the eggs and garnish with chopped dill.
Notes
Serve with sourdough bread or multigrain pita for scooping and mopping. You’ll need it.
Tip: Double-batch the spiced butter. Refrigerate what’s left and reheat in the microwave for a quick weekday breakfast.