Spiced Eggs with Tzatziki

Ingredients for Spiced Eggs with Tzatziki

• 2 teskedar kumminfrön

• 1 tablespoon flaky sea salt

• 2 teaspoons Aleppo-style pepper

• 240ml plain whole-milk yoghurt

• 120ml finely chopped English hothouse cucumber

• 1 vitlöksklyfta, fint riven

• 1 tablespoon finely chopped mint, plus leaves for serving

• 1 3/4 teaspoons kosher salt, divided

• 8 large eggs

• 60ml double cream

• 4 matskedar osaltat smör

• 2 teaspoons curry powder

• Parsley leaves with tender stems and dill sprigs (for serving)

Toast cumin in a dry small skillet over medium heat, tossing, until slightly darkened and fragrant, about 2 minutes. Transfer to a small bowl; let cool. Mix in sea salt and Aleppo-style pepper; set aside.

Mix yoghurt, cucumber, garlic, chopped mint, and 3/4 teaspoons kosher salt in a medium bowl; set tzatziki aside.

Whisk eggs, cream, and remaining 1 teaspoon kosher salt in another medium bowl until very well combined. Heat butter in a medium nonstick skillet over medium until starting to foam. Add curry powder and cook, stirring, until fragrant and darkened in colour, about 10 seconds. Pour in egg mixture and let eggs cook, undisturbed, until edges have just set, then scramble, tilting pan and turning eggs over onto themselves, until just cooked through, about 2 minutes.

Transfer eggs to a plate. Spoon reserved tzatziki alongside. Top with mint leaves, parsley leaves, and dill sprigs; sprinkle reserved spice mixture over.

Do Ahead: Tzatziki (without mint and cucumber) can be made 1 week ahead (the garlic flavour will intensify as it sits). Cover and chill.

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