Sunny-Side-Up Eggs With Zhug, Chickpeas and Yoghurt

Instructions

• Zhug

  • 1

    If using a mortar and pestle, roughly chop coriander. Otherwise, if using a blender, add all the ingredients and blend you get a smooth paste. Skip to the last step.

  • 2

    In a pan over medium heat, toast cumin seeds, coriander seeds and black peppercorn until fragrant, about 3 minutes.

  • 3

    Add the toasted spices to a mortar and pound to a powder.

  • 4

    Add the salt, chillies and garlic and pound to a paste.

  • 5

    Add the coriander a bit at a time and pound to a chunky paste.

  • 6

    The zhug can be made ahead and stored in the refrigerator for a few weeks. Let it come to room temperature before using.

• Chickpeas

  • 1

    Drain chickpeas well, then toss with paprika and salt.

  • 2

    Add olive oil to a saucepan over medium heat. Add the seasoned chickpeas and heat over medium heat for 5 minutes until warmed and slightly crispy. Transfer the chickpeas to a bowl.

• Sunny-Side-Up Eggs

  • 1

    Return the pan you used to cook the chickpeas to the heat and add oil. Break two eggs into the pan and fry until the bottom is crispy but the yolk is still runny. Transfer the eggs to a plate and repeat until all eggs are cooked.

• To Finish

  • 1

    Divide the yoghurt equally and dollop into the centre of a plate.

  • 2

    Place two sunny-side-up eggs onto the yoghurt and scatter the chickpeas around.

  • 3

    Season the eggs with a pinch of salt and pepper and liberally drizzle zhug all over.