Description
Delicious eggs cooked with spring onions, garlic, and served with a creamy yogurt sauce.
Ingredients
Scale
- 2 tablespoons oil
- 4 medium eggs
- 4 spring onions (scallions) (finely sliced)
- 2 garlic cloves (peeled and minced)
- 1 red chilli (thinly sliced)
- ¼ teaspoon white pepper
- 1 tablespoon light soy sauce
- 2 tablespoons oyster sauce
- 4 tablespoons thick natural yogurt
- 3 tablespoons crispy fried onions (*see Tip)
- 1 tablespoon chilli oil
- ½ teaspoon chilli flakes
- 1 tablespoon sesame seeds
- toasted flatbreads (for dipping)
Instructions
- Heat the oil in a large frying pan (skillet) over a medium–high heat.
- When the oil is hot, carefully crack the eggs into the pan, so they’re evenly spaced, with a gap between each egg. Cook for 2 minutes until the whites are cooked at the edges, but not quite done near the yolk.
- Reduce the heat to medium. Scatter the spring onions, garlic, chilli and white pepper in the spaces between the eggs and use a spatula to move them around a little for 1 minute.
- Mix together the soy sauce, oyster sauce and 2 tablespoons of water. Pour over the spring onions and stir the sauce into the spring onions.
- Add four blobs of yogurt into the pan and swirl into the spring onions slightly, but don’t mix it in completely. We want four separate areas of yogurt.
- Cook for another minute until the yogurt is slightly warmed through (it doesn’t need to be hot), the spring onions are tender and the egg whites are cooked (the yolks should still be runny).
- Turn off the heat and sprinkle on the crispy onions.
- Serve the eggs topped with a drizzle of chilli oil and a sprinkling of chilli flakes and sesame seeds. You can eat them on their own, or serve over rice, or with flatbreads for dipping in the eggs and yogurt.
Notes
- For extra crunch, use homemade crispy fried onions.
- Serve with rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 2 eggs
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 400mg