Ingredients
- 2 tbsp vegetable oil
- 50g chorizo
- 1 clove garlic, peeled and thinly sliced
- 1 tsp dried chilli flakes
- 4 large eggs
- 100g thick natural yoghurt
- Juice and zest of half a lemon
- Sea salt
- Sliced sourdough bread
- Dill fronds, to garnish
- Start by seasoning your yoghurt: add the juice and zest of half a lemon to the yoghurt before seasoning with salt and mixing, then set aside in the fridge
- Place a large heavy-based saucepan on the heat filled with water, bring it to the boil and season with salt. Gently stir the water with a spoon before dropping the eggs in, reduce the heat and cook for three minutes until soft poached.
- While the eggs cook, place a non-stick pan on a medium heat, dice up the chorizo and add to the pan with some vegetable oil. Cook over a medium heat for a minute until the chorizo starts to release its oils. Now go in with the garlic and chilli flakes and cook for a further minute until the garlic slices are just browning.
- Spoon the yoghurt on to the plate and top with the poached eggs, drizzle the chorizo and oil over the top like a dressing and finish with the dill. Serve with sliced sourdough bread.
