Makes 2 servings.
1 cup plain Greek yoghurt
1 teaspoon fresh lemon juice
1 garlic clove, crushed
2 large eggs
A pinch of Sumac
1 teaspoon of salt
A pinch of Zaatar (Arabic dried oregano mix with crushed flax seed and sesame seeds)
1 tablespoon of butter
1 tablespoon of extra Virgin olive oil
1½ tablespoons of Conchita’s Chipotle
Fill a saucepan up to 1½ inch deep with water and bring to the boil. Place the yoghurt into a heatproof bowl large enough to sit over the pan and stir in the garlic, lemon juice and salt. Place the bowl over the pan, making sure the bowl doesn’t sit in the boiling water. Stir until it reaches body temperature and has a lightly whipped consistency. Turn off the heat, leaving the bowl over the pan.
Melt the butter and oil in a saucepan on low heat. Add the chipotle juices and a bit of the chunks into the pan, stirring gently to release aromatics into the oil and butter. Stir on low heat for around two minutes until thoroughly blended ingredients. Set aside.
Prep your eggs for poaching by draining excess raw egg-whites with a small fine mesh sieve. Discard the excess whites, and add your raw eggs to a bowl. Bring some water to a gentle boil in a pot, and spin into a little whirlpool with a spoon just before gently plopping each egg into the pot, waiting a little bit in between each egg, and sliding them in opposite sides of the pot. Turn the heat down so there is less movement in the pot and the eggs can poach undisturbed. Allow 3-4 minutes until the yolks and still runny and the whites are set.
Remove the eggs from the pot with a slotted spoon to drain and dry a little. Divide the creamy yoghurt between two shallow bowls, and top each with a poached egg, the chipotle chilli oil and chunks, some sumac and zaatar.
Toast some sourdough, pita, or tiger baguette to enjoy with.
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