Recipe

Step 1:

Remove half of the seeds of the Serrano peppers and finely chop them up. Finely chop up the cilantro with the peppers and add to a large bowl.

Step 2:

In the bowl, grate in the garlic, add the coriander, cumin, honey, lime juice, and salt.

Step 3:

Heat up all but 2 tbsp of the olive oil in a small pan or pot. Let this get to about 325°F-350°F. Pour over the cilantro mixture and stir. Set aside.

Step 4:

Use the remaining 2 tbsp of olive oil to fry the eggs. In a pan on medium heat, add the oil and then add the eggs one at a time, tilt the pan and baste the top of the egg white with hot oil to help it cook all the way through.

Step 5:

To serve, smear the yogurt evenly onto two plates. Add one egg on each plate and drizzle with the green oil. See recipe notes for any leftover green chili oil!

Step 6:

Dot with Calabrian chili if you like extra heat, and serve with crusty bread!