- 1 cup plain yogurt
- 1/2 red onion, chopped
- 1 tomato, chopped
- 4 eggs
- handful fresh cilantro
- edible flowers (optional), for garnish
- For the Chili Oil:
- 1/2 cup Extra Virgin Olive Oil
- 1 tbsp Red Pepper Flakes
Poach the eggs: bring several inches of water to a boil in a shallow pot and give it a swirl to form a whirlpool. Slowly tip in each egg, reduce the heat to medium and cook for 3 mins, or until the whites have cooked. Carefully remove with a slotted spoon and set aside.
Add yogurt to a bowl and mix to loosen the consistency. Add poached eggs to the center and top with tomato, onion and salt & pepper. Drizzle chili oil on top, then garnish with cilantro and edible flowers.