Clover Chilli Fried Egg with Garlicky Yoghurt
 
Recipe: Daleen van der Merwe
Serves: 1
Preparation: 7 minutes
Cooking: 3 minutes
Total Time: 10 minutes
 
INGREDIENTS
 
Chilli Spread
2 Tbsp Clover Classic spread
1 tsp paprika
½ tsp chilli flakes
 
Yoghurt and Eggs
200 g Greek yoghurt
1 clove garlic, minced
2 tsp lemon juice
sea salt flakes and pepper to taste
oil, for frying
2 large eggs 
1 Tbsp roughly chopped leafy fresh herbs, such as basil, dill, chervil, chives, and/or parsley


METHOD
 
In a small pan melt the Clover spread, add the paprika and chilli flakes. Turn off the heat and set aside for the flavours to blend.
In a small bowl, whisk together the yoghurt, garlic and lemon juice. Season with salt. Spoon the mixture onto a plate and scrape with the back of a spoon to cover most of the plate. 
In a non-stick pan, heat enough oil to just cover the bottom of the pan over medium-high heat until shimmering. Add the eggs, one at a time and space them evenly apart, shake the pan gently between additions to allow edges to set without sticking together. Cook eggs, shaking the pan occasionally (and using a rubber spatula to help tease apart any edges if needed) until edges are golden brown, about 2 minutes. Tilt the pan toward you to pool oil at base and using a soup spoon, spoon the hot oil over the egg whites (avoiding the yolks; you want the yolks to be runny) to cook them where they are still translucent (that's called basting), about 1 minute. Season with salt and pepper.
Transfer the eggs to the prepared plate and place them on top of the yoghurt, then pour the chilli spread over. Scatter over the herbs and serve immediately.