Chilli labneh eggs

Name: Chilli labneh eggs
Yield: 2
Ingredients: 500g Greek yoghurt; Juice of 1 lemon; 1/2 garlic clove, crushed; 1/3 cup (80ml) extra virgin olive oil; 1 red capsicum, seeds removed, thinly sliced; 10 cherry tomatoes; 4 eggs, at room temperature; 25g unsalted butter, melted; 1 tsp dried chilli flakes; Flat-leaf parsley leaves, dukkah and sliced toasted Turkish bread, to serve

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by delicious. team

delicious. team

Oct 05, 2018

“The beauty of this dish is each component can be prepared the day before or earlier in the day. Ideally, the yoghurt needs 6-8 hours to ‘hang’. The soft-boiled eggs can be peeled and stored in the fridge” - Sam Smith, Porch and Parlour, Sydney.

500g Greek yoghurt
Juice of 1 lemon
1/2 garlic clove, crushed
1/3 cup (80ml) extra virgin olive oil
1 red capsicum, seeds removed, thinly sliced
10 cherry tomatoes
4 eggs, at room temperature
25g unsalted butter, melted
1 tsp dried chilli flakes
Flat-leaf parsley leaves, dukkah and sliced toasted Turkish bread, to serve

Method

1.

To make the labneh, place yoghurt in a colander lined with a large square of muslin or a clean Chux cloth set over a bowl. Fold over cloth to cover, then chill overnight to drain. The next day, transfer to a bowl, discarding liquid and stir through lemon juice and garlic (labneh can be stored, covered and chilled, for up to 1 week).
2.

Heat oil in a saucepan over medium heat. Add capsicum and tomatoes, and cook, stirring occasionally, for 15 minutes or until capsicum is tender and tomatoes have broken down slightly. Meanwhile, to cook the eggs, bring a saucepan of water to the boil. Carefully add eggs and cook for 6 1/2 minutes for soft boiled, or until cooked to your liking. With a slotted spoon, immediately transfer eggs to a bowl of iced water, stand for 5 minutes to cool, then peel and set aside.
3.

Combine butter and chilli flakes in a bowl. Divide labneh between serving bowls and top with capsicum mixture and eggs. Drizzle with chilli butter and scatter with parsley and dukkah. Serve with toasted Turkish bread.