- 2
Ingredients
- Aleppo chili butter:
- 9 oz (254 grams) of Greek yogurt
- 1 tbsp of finely chopped dill
- 1 clove of garlic, grated
- 1/3 tsp of salt
- 1/4 tsp of freshly ground black pepper
- 1/2 stick (57 grams) of unsalted butter
- 1 tbsp of Aleppo chili flakes
- 1/2 tsp of paprika
- 1/8 tsp of ground cumin
- Pickled green chili chimichurri:
- 2 cloves of garlic
- 2 fillets of anchovies soaked in olive oil
- 2 sprigs of fresh thyme
- 1 tbsp (15 grams) of pickled green chili (pickled jalapeño or other types of pickled green hot chilis)
- 1 good handful (14 grams) of fresh parsley leaves
- 1/2 handful (7 grams) of fresh mint leaves
- 1/3 cup (71 grams) of extra virgin olive oil
- 2 tbsp of pickling juice
- 1/4 tsp of freshly ground black pepper
- 1 more tbsp (15 grams) of pickled green chili, diced
- Salt to taste
- 4 large eggs for poaching
- 1 loaf of rustic bread
- Sea salt for sprinkling
Preparation
Step 1
To make the herbed Greek yogurt: Evenly mix Greek yogurt, chopped dill, grated garlic, salt and ground black pepper together. Cover with plastic wrap and let it sit in the fridge for 1 hour.
To make the Aleppo chili butter: Combine unsalted butter, Aleppo chili flakes, paprika and ground cumin in a sauce pot. Heat over medium heat, and once the butter has melted, let cook for another min. Turn off the heat and set aside. Warm up over low heat before using.
To make the pickled green chili chimichurri: In a mortar, grind the garlic and anchovy fillets together until paste-like. Then add the fresh thyme leaves and 1 tbsp of pickled green chili, and grind again until they almost disappear into the paste. Add the fresh parsley leaves and fresh mint leaves, grind again until very finely broken down. If using a blender/food-processor, you can do all this at once. Now, add the the extra virgin olive oil, pickling juice, freshly ground black pepper and diced pickled green chili. Swirl the sauce to combine the ingredients together. Adjust the seasoning with some salt. Set aside.
All of the above can be made the day before.
To serve: Preheat the top-broiler on high. Slice the bread and place it on a baking sheet, then generously drizzle extra virgin olive oil and sprinkle ground black pepper on both sides. Toast under the broiler until the first side is golden browned, then flip and toast the other side as well. Careful, this will happen fast under the broiler. Remove from heat and set aside.
Bring a deep pot of water (about 6″ deep) to a very gentle simmer (some say add vinegar but I don’t find the result different…). Crack the egg into a small dish and slowly slide it into the pot (some say make a “whirlpool” but I don’t find it necessary), then circle the water around the egg with the back of a spoon to remove excess egg whites. Once the egg turns slightly opaque (but before the shape is set), gently turn it over with a spoon (this’ll give the poached egg a “rounder” shape). Gently move it to the side of the pot and repeat with another egg. Do not crowd the pot. Remove the poached egg with a slotted spoon and dab the bottom with a clean towel to remove excess water.
Divide the herbed Greek yogurt in two plates, and place two poached eggs on each. Give a generous amount of Aleppo chili butter and pickled green chili chimichurri. Sprinkle some sea salts on top and serve with crusty breads.