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.
- 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
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 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.