7-Minute Eggs with Warm Yogurt and Chile Sauce

7-minute eggs with warm yogurt and chile sauce.

I first tried warm yogurt in a Turkish dumpling dish called manti – and it blew my mind.

I love that using strained yogurt in all applications and preparations is standard in Middle Eastern cooking. For this dish, I wanted to take that same approach to yogurt to cool down the spicy chile sauce: a version of red schug, an Israeli hot sauce.

7-Minute Eggs with Warm Yogurt and Chile Sauce

Serves | 2 to 4 |

Chile Sauce (Yields 1 cup)

  • 2 red peppers, charred and peeled
  • 2 Tbsp Calabrian chiles
  • 2 cloves garlic
  • ½ tsp ground cumin
  • 1 Tbsp Calabrian chile oil
  • 1 Tbsp cardamom seeds
  • ½ cup roughly chopped fresh cilantro
  • salt and freshly ground black pepper, to taste

Eggs

  • 4 eggs
  • 1 cup labneh or Greek yogurt
  • ½ cup water
  • 2 Tbsp olive oil
  • salt and freshly ground black pepper, to taste
  • chile sauce (recipe below)
  • 1 Tbsp roughly chopped fresh cilantro (for garnish)

| Preparation – Chile Sauce | In the bowl of a blender, add all ingredients and blend

to combine. Place in a small bowl and season with additional salt and pepper to taste.

| Preparation – Eggs | Heat a saucepan filled almost to the top with water over high heat until it reaches a boil. Add whole eggs and set timer for 7 minutes.

In a large bowl, prepare an ice water bath and set next to stove. When timer is done, place eggs in ice water bath for 5 minutes. Peel eggs and set aside.

In a small saucepan over medium heat, add all remaining ingredients except chile sauce and cilantro and season with salt and pepper to taste; heat until warm. In a large bowl, pour half of yogurt mixture, add eggs and pour remaining yogurt over eggs. Top with 2 to 3 tablespoons of chile sauce and garnish with cilantro. Serve immediately.

Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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