Piled high on top of thick garlicy yoghurt, served with a runny poached egg and a side of warm sourdough, this is my favourite way to eat up my leftover Three Bean Chilli. Very similar to Turkish Eggs, the base is a thick greek yoghurt, which I blend with garlic and a little feta – the only difference is I replace the smoky paprika butter with the chilli instead. It’s surprisingly quick to put together and makes the perfect weekend brunch – warning, the garlic packs a punch!
Leftover Three Bean Chilli
100g Greek yoghurt
1 garlic clove
1 large egg
1 tbsp toasted pumpkin seeds
1-2 slices of sourdough (any bread will do!)
1 tbsp white wine vinegar or 1/2 lemon
- Mince your garlic, blend with the yoghurt and 30g of the feta – you can either do this in a blender of beat well in a bowl
- Set aside to bring to room temperature, so that the garlic starts to activate
- To poach your egg, bring a large pan of water to the boil, add a tbsp white wine vinegar or a squeeze of lemon juice, swirl the water and then add in your egg (2 minutes for very soft, 3 minutes for slightly gooey)
- While the egg cooks, reheat your chilli in a pan or the microwave, toast some pumpkin seeds and chop your coriander
- Once the egg is cooked, remove from the water with a slotted spoon and place on a cloth or kitchen towel to drain away the water
- This is a about the time I warm/toast my sourdough
- Create your dish by placing the yoghurt in a bowl, followed by the chilli and top with the poached egg, fresh coriander, pumpkin seeds and the last little bit of feta too!
- Serve with your sourdough and enjoy!