The original New York Times recipe this breakfast delight is based on poaches the eggs in a little vinegar while the red chili oil is prepared in another pan. If you prefer poached eggs go ahead, but I eliminate extra pans whenever possible. Also I try and add mushrooms and maybe some other vegetables like spinach, asparagus, or baby bok choy. Sliced tomatoes and avocado are nice, but the crusty toasted bread is a must. Serving a side of hot rice would work, too, but you need something to sop up the yummy yogurt-chili oil-egg yolk. I use my favorite chili—Korean gochugaru, but the original had one of similar heat and smokeyness—Alpeppo pepper. I also prefer the flakes over the powdered versions, but I think they would taste the same. It you only have a regular and hotter variety of chili, just use less or to suit your taste. I think it would take a teaspoon instead of the Tablespoon called for here. Actually, I never use that much of even the mild chilis. Be sure and bloom or fry the chili flakes/powder in the butter/oil to develop their flavor and color.
I understand from the Times article on this dish that they do not add herbs, but I enjoyed them and thought you might, too.
Ingredients
Yogurt Sauce:
1 cup thick, whole milk Greek yogurt at room temperature
2 garlic clove, finely grated or minced*
Eggs & Mushrooms:
3 tablespoons unsalted butter or extra virgin olive oil (or a combination of both)
1 tablespoon mild Smokey pepper flakes like Alppepo or gochugaru (Korean chili)
4 large mushrooms, sliced (optional)
4 large eggs
Salt and pepper
Serving:
Chopped fresh dill, cilantro,
or parsley leaves (optional), for garnish
Toasted crusty bread, flatbread, or rice for serving (butter, optional)
Steamed spinach, broccoli, asparagus, or other greens
Options:
2-3 baby bok choy or asparagus
12 sliced mushrooms.
chili oil (optional)
Directions
Remove eggs and yogurt from fridge to bring to room temperature.
If you are serving with rice, start the rice. If you are using toast get it ready and bring out butter to soften.
Prepare the sauce, mixing the garlic and yogurt and spreading it on each individual plate or all of it on a larger serving plate. Leave a space for any vegetables you are including. Finely chop herbs for garnish.
Steam or broil vegetables, slice tomatoes, avocados, and mushrooms, if using.
Heat butter and/or oil in small skillet over medium heat. Add chili pepper flakes/powder and stir until fragrant, about 30 seconds, and add sliced mushrooms, if using. Sauté for several minutes and remove with slotted spoon and add to side of yogurt sauce with other vegetables on serving plate(s). You can also lightly saute vegetables in the chili oil at this time and remove to serving plate(s).
Start toast and reheat oil. Fry eggs, spooning chili butter/oil over eggs. Butter toast.
Serve eggs on top of yogurt sauce and garnish with minced herbs. Drizzle any of the remaining chili oil on eggs and yogurt. Serve with rice or toast.
NOTE: If you do poach eggs, remove with slotted spoon and dry bottom with paper towel before placing on yogurt sauce.
* If you are not using onion related plants, you could substitute minced herbs for garlic in the yogurt sauce.
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