Sunny-Side-Up Eggs With Zhug, Chickpeas and Yoghurt
By Jonathan Louis Ng
A vibrant dish combining rustic eggs, zesty zhug and creamy yoghurt.
2
beginner
20m
20m
This dish uses ingredients you might find in your fridge and pantry and combines them into a meal that comes together in under half an hour and is packed with the bold flavours of the Middle East. It brings together crispy-edged sunny-side-up eggs, smoky chickpeas, cooling yogurt, and zhug—a fiery, herby Yemenite sauce that transforms everything it touches. The contrast of heat, tang, and creaminess makes each bite unforgettable. Bonus: zhug keeps well, so make extra and drizzle it over anything from roasted veggies to grilled meats. Don’t forget some bread to scoop up every last bit of goodness.
Ingredients
- 75 grams fresh coriander
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 0.25 teaspoons black peppercorn
- 2 chillies
- 2 cloves garlic
- 1 tablespoon lemon juice
- 0.25 cups + 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 can chickpeas
- 1 teaspoon smoked paprika
- 1 tablespoon oil
- 4 eggs
- 200 grams yoghurt
Nutrition
1047
36 g
73 g
82 g
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.
- 75 grams fresh coriander
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 0.25 teaspoons black peppercorn
- 2 chillies
- 2 cloves garlic
- 1 tablespoon lemon juice
- 0.25 cups olive oil
- 0.5 teaspoons salt
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.
- 1 can chickpeas
- 1 teaspoon smoked paprika
- 0.5 teaspoons salt
- 2 tablespoons olive oil
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.
- 1 tablespoon oil
- 4 eggs
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.
- 200 grams yoghurt
- Chickpeas
- Sunny-Side-Up Eggs
- Zhug