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Poached Eggs with Yogurt, Tomato, Onion & Cumin Chili Oil Recipe
Ash Tyrrell

Poached Eggs with Yogurt, Tomato, Onion & Cumin Chili Oil Recipe

I have to tell you, making this Poached Eggs with Yogurt, Tomato, Onion & Cumin Chili Oil Recipe completely changed my breakfast game. I first tried it at a bustling Soho restaurant, and honestly, the silky yolk over tangy yogurt had me hooked immediately.
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Total Time 14 minutes
Ingredients Method Notes

Ingredients
  

  • 2 eggs – fresh eggs work best for poaching; older eggs can spread too much.
  • 1 teaspoon white vinegar – helps the egg whites set neatly.
  • 1/2 cup whole milk plain yogurt – creamy and tangy; avoid fat-free yogurt for best texture.
  • 1/2 tomato finely chopped – fresh tomatoes add juiciness; avoid canned.
  • 1/4 red onion finely chopped – provides a mild crunch and sweetness.
  • 1 tablespoon chopped cilantro – fresh for a bright herbaceous note.
  • 2 tablespoons olive oil – use extra virgin for richer flavor.
  • 1/2 teaspoon cumin seeds – toasting enhances their aroma.
  • 1/2 teaspoon smoked paprika – adds depth and subtle smokiness.
  • 1/2 teaspoon red chili flakes – adjust to taste for spiciness.
  • Kosher salt to taste – balances all flavors.
  • Toasted bread to serve – sourdough or crusty bread works best for dipping.

Method
 

  1. I always start by straining the eggs. It keeps the whites from spreading and ensures a silky poached texture. Crack each egg into a strainer for a few seconds, then transfer to a small bowl ready for poaching.
  2. Bring water to a gentle simmer with a splash of vinegar. Create a small whirlpool and lower the eggs in. Poach for four minutes for a perfectly runny yolk, then lift with a slotted spoon onto a paper towel.
  3. Heat olive oil in a small pan over medium heat. Add cumin seeds, smoked paprika, and chili flakes, cooking just until fragrant, about 30 seconds. Pour into a bowl and set aside.
  4. Spread yogurt in a shallow bowl, then arrange tomatoes and onions on one side. Place the poached eggs in the center and drizzle with cumin chili oil. Sprinkle with fresh cilantro and a pinch of salt, then serve with crusty bread.

Notes

  • I always use room-temperature eggs for more even poaching.
  • Let the chili oil cool slightly before drizzling to avoid curdling the yogurt.
  • I like to lightly toast bread with olive oil for extra crunch.
  • Serve immediately; the eggs are best when warm and runny.