Cilbir a la Op Het Dak

Serves: two brunches
Ingredients:

MAKE:
1) The Greek yogurt: 
Evenly mix Greek yogurt, chopped dill, grated garlic, salt and ground black pepper together.  Cover with plastic wrap and let it sit in the fridge for 1 hour.

2) Chili butter: 
Combine unsalted butter, chili flakes, sweet paprika and ground cumin in a small pan.  Heat over medium heat, once the butter has melted, let it simmer for another min.  Turn off the heat and set aside.  Warm up over low heat before using.

3) Green chili chimichurri: 
In a mortar, grind the garlic (and anchovy fillets) together until paste-like.  Add the fresh thyme leaves and 1 tbsp of pickled green chili, and grind again until they almost disappear into the paste.  Add the fresh parsley and fresh mint leaves, grind again until very finely broken down.  If using a blender/food-processor, you can do all this at once.  Now, add the the extra virgin olive oil, pickling juice, freshly ground black pepper and diced pickled green chili.  Swirl the sauce to combine the ingredients together.  Adjust the seasoning with some salt and set aside.
* All of the above can be made the day before.

SERVE:
Bread: Slice the bread and generously drizzle extra virgin olive oil and sprinkle ground black pepper on both sides grill in a pan or oven.

Eggs: Bring a deep pot of water (about 15 cm high) to a very gentle simmer (add some vinegar if you like). 
Crack the egg into a small round cup and slowly slide it into the pot (some say make a “whirlpool”), then circle the water around the egg with the back of a spoon to remove excess egg whites.  Once the egg turns slightly opaque (but before the shape is set), gently turn it over with a spoon (this’ll give the poached egg a “rounder” shape).  Gently move it to the side of the pot and repeat with another egg.  Do not crowd the pot.  Remove the poached egg with a slotted spoon and dab the bottom with a clean towel to remove excess water.

Yogurt: Divide the herbed Greek yogurt in two plates, and place two poached eggs on each.  Give a generous dollop of chili butter and chimichurri.  Sprinkle some sea salts on top and serve with crusty breads.

Enjoy & let us know how you liked it!