Jamie's Food Team
By Ben Slater
10 mins
Not Too Tricky
serves 1
About the recipe
Treat yourself (or one lucky pal) to this quick and delicious little meal. Jamie’s Smoky Fajita Paste brings off-the-charts flavour to Greek yoghurt, served on crusty sourdough with perfectly poached eggs and a punchy olive topping. So good!
Recipe From
Ingredients
1 heaped tablespoon Greek yoghurt
1 teaspoon Jamie Oliver Smoky Fajita Paste
cider vinegar
2 large free-range eggs
1 thick slice of sourdough bread
3 green olives, stone in
¼ of a preserved lemon
5g fresh dill
optional: olive oil, to serve
Method
- Spoon the yoghurt into a small bowl, add the Smoky Fajita Paste and gently ripple it through.
- Put a small pan of water on a high heat, add a good splash of vinegar and bring to a boil. Turn the heat down to low.
- Allow the bubbles to subside a little, then stir the water fairly vigorously to create a whirlpool. Crack in the eggs, one after the other, and poach for 3 to 4 minutes, or until the whites are set but the yolks still have a wobble, then remove with a slotted spoon.
- While the eggs are poaching, toast the bread. Squash and destone the olives and roughly mince on a board with the preserved lemon.
- Spread the fajita-spiced yoghurt over the toast, add the eggs and top with the olive mix. Finish with a few fronds of dill, a little sea salt and a drizzle of olive oil, if you like. Delicious served with some garlicky wilted spinach.
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