Poached Eggs with Yogurt, Tomato, Onion and Cumin Chili Oil
Perfectly poached eggs with a silky yolk over tangy yogurt with onions, tomatoes, and drizzled with a cumin chili oil and cilantro.
Ingredients
- 2 eggs
- 1 teaspoon white vinegar
- 1/2 cup whole milk plain yogurt
- 1/2 tomato finely chopped
- 1/4 red onion finely chopped
- 1 tablespoon chopped cilantro
- 2 tablespoons olive oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red chili flakes
- Kosher salt to taste
- Toasted bread to serve
Instructions
To poach eggs
- In a small bowl, crack an egg and tthen pass it through a small fine mesh strainer to remove any thin bits of egg white. Fill a wide pot with water. Bring to a boil, then reduce heat to a low simmer and add vinegar.
- Using a spoon, swirl the water to create a whirlpool. Gently lower the egg into the pot and poach for 4 minutes. Using a slotted spoon, remove egg from water. Dab extra water by placing a paper towel under the slotted spoon.
- Add egg onto a plate and set aside.
To make chili oil
- Heat oil in small pan on medium heat, add cumin seeds, smoked paprika, red chili flakes and temper for 30 seconds, until fragrant. Remove from heat into a bowl.
To assemble
- To a serving bowl, spread yogurt at the bottom, then place poached eggs to one side, add onions, tomatoes, drizzle with cumin chili oil and sprinkle cilantro, salt and serving immediately.