Charred Spring Onions with Herby Breadcrumbs

Name: Charred Spring Onions with Herby Breadcrumbs
Prep time: 15 min
Total time: 15 min
Ingredients: 2 eggs, at room temperature; 200 g (7oz/generous ¾ cup) full fat Greek yoghurt; 2 tsp rose harissa; 2 bunches of spring onions (scallions); 2 bunches of spring onions (scallions); 1 tsp baby capers in brine, drained and roughly chopped; 1 tsp baby capers in brine, drained and roughly chopped; 1 x quantity Pangrattato, replacing the parsley in the recipe with dill, plus a few sprigs to serve; 1 x quantity Pangrattato, replacing the parsley in the recipe with dill, plus a few sprigs to serve; 1 x quantity Pangrattato, replacing the parsley in the recipe with dill, plus a few sprigs to serve

Preparation info

Serves
2

Difficulty
Easy
Ready in
15 min

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

Eggs and spring onions cook in roughly the same number of minutes (super quickly!), making this combo one of my goto lunches when I’m working from home. It’s my very crude spin on Turkish Çilbir (poached eggs on garlicky, spicy yoghurt), with a speedy flavour boost from rose harissa and smoky spring onions taking centre stage.

Ingredients

2 eggs, at room temperature
2 bunches of spring onions (scallions)
200 g

Lunch
Vegetarian
Spring

Method

Place a griddle pan on a high heat for at least 5 minutes to get it blazing hot before you start cooking.

Half fill a medium saucepan with water and bring to the boil. Lower in the eggs with a slotted spoon and set the timer for 6 minutes.

During this time, cook the spring onions on the griddle pan for 2–3 minutes, without moving them (this will help the char marks to form), bef