Quick poached eggs with fajita-spiced yoghurt

• 10 minutes
• Serves 1

Adapted from Quick poached eggs with fajita-spiced yoghurt, jamieoliver.com ↗

• Vegetarian

Ingredients

• 1 heaped tablespoon Greek yoghurt
• 1 teaspoon smoky fajita paste
• cider vinegar
• 2 large free-range eggs
• 1 thick slice of sourdough bread
• 3 green olives, stone in
• ¼ of a preserved lemon
• 5g fresh dill
• optional: olive oil, to serve

Let's cook

1. Ripple the fajita paste through the yoghurt, leaving streaks rather than mixing it in fully.
2. Bring a small pan of water to the boil with a splash of vinegar, then turn it down low.
3. Swirl the water and crack in the eggs. Poach for 3 to 4 minutes until the whites are set and the yolks still soft, then lift out with a slotted spoon.
4. While they cook, toast the bread, and stone and roughly chop the olives with the preserved lemon.
5. Spread the spiced yoghurt over the toast, top with the eggs and the olive mixture, and finish with dill, a pinch of salt and a little olive oil if you like.

Tags

• eggs
• brunch
• sourdough

In Weekend brunch and bakes.

Check every packet for allergens.