Sizzling Chilli Oil Eggs
Sizzling Chili Oil Eggs are a bold and flavorful twist on breakfast. Inspired by Turkish eggs, these soft poached eggs rest on a creamy base of garlicky sesame yogurt, then topped with a homemade sizzling chili oil that adds the perfect kick. If you’re a fan of chili oil, like I am, this recipe will quickly become a favorite. It’s a spicy, creamy, and satisfying dish that’s perfect for any time of day!
Chilli Oil
- 1 Tsp Gochugaru (Chilli Flakes)
- 1 Spring Onion (Finely Chopped)
- 3 Cloves Of Garlic, Grated
- 2 Cm Knob Of Ginger, Grated
- 1 Tsp White Sesame Seeds
- 1 Tsp Black Sesame Seeds
- 1 Tsp Coriander Stems (Finely Chopped)
- 1 Tsp Msg
- 2 Tbsp Soy Sauce
- 4 Tbsp Vegetable Oil, Very Hot
Garlicy sesame yoghurt
- 200g Yoghurt
- 2 Cloves of Garlic, Grated
- 2 Tbsp Toasted Sesame Oil
- 1/2 Tsp Salt
To Serve
- Poached Eggs
- Coriander
Prepare the chilli oil: Step 1
In a heatproof bowl, combine the gochugaru, spring onion, grated garlic, grated ginger, white sesame seeds, black sesame seeds, coriander stems, MSG, and soy sauce.
Step 2
Heat the vegetable oil until very hot, then carefully pour it over the mixture in the bowl. Stir well to combine. Set aside.
Make the garlicy sesame yoghurt
In a medium bowl, mix the yoghurt, grated garlic, toasted sesame oil, and salt until well combined. Set aside.
Step 4
Poach the eggs. Spread the garlicky sesame yoghurt on a serving plate. Place the poached eggs on top of the yoghurt. Drizzle generously with the homemade chilli oil. Garnish with fresh coriander.
