Simple to make, and so good.
- 1 cup Greek yoghurt
- 1 clove fresh garlic (or equivalently, 1/2 teaspoon of pre-minced garlic)
- Olive oil
- Chilli flakes
- 4 eggs
- Mix the garlic into the yoghurt.
- Add olive oil and chilli flakes to a pan over medium heat and cook for a few minutes.
- Cook eggs in a way that preserves the runny yolk. Most sites do it poached, but I don’t yet know how to poach eggs so I did it sunny-side up instead, still tastes great.
To plate it, first scoop the yoghurt onto the plate, then add the eggs on top of the yoghurt, then finally drench the dish with the chilli-infused olive oil.