Ingredients:
- For the yoghurt - 400g Greek yoghurt, 200g feta, crumbled and 1 garlic clove, peeled and crushed
- For the fiery pine nut butter - 2 tbsp butter, 1-2 tsp chilli powder and 90-100g pine nuts
- 25g fresh mint, leaves only
- 25g parsley, leaves only
- 8 eggs, poached
- Za'atar, optional
- Crusty bread for dipping
Method:
- To make the yoghurt, combine all ingredients together in a bowl. Set aside.
- To make the fiery pinenut butter, add the butter to a small saucepan over a medium heat. Allow to melt, then add the chilli and pinenuts. Gently swirl the mixture until the pinenuts turn a golden brown. Remove from the heat and set aside.
- To assemble, divide the yoghurt between the four plates. Spread it using the back of a spoon and leave a slight hollow in the centre of each plate.
- Divide the herbs between the four plates, add two poached eggs to each plate, spoon the fiery pinenut butter over the top, and finish with a sprinkle of za'atar if using.
- Serve with crusty bread for dipping and enjoy right away.
