Turkish Eggs
Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients:
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1 ½ cup Greek yoghurt
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2 garlic cloves, crushed
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1 tbsp dill, chopped + fresh leaves for garnishing
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½ lemon juice
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¼ tsp salt
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1/8 tsp pepper
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30g butter, diced
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1 tbsp olive oil
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½ tsp cayenne pepper
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1 tsp smoked paprika
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1 tbsp chilli flakes
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1 tbsp white wine vinegar
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8 eggs
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Turkish bread to serve, toasted
Method:
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Place the yoghurt on a mixing bowl, add the garlic, dill, lemon juice, salt and pepper, mix through and set aside.
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Place the butter and the oil in a saucepan on medium heat. Once the butter has melted, add the cayenne pepper, paprika, and chilli flakes. Cook until bubbles and turn off the heat.
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Bring a large saucepan with water to simmer. Add the vinegar.
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Crack each egg into a fine sieve to remove the excess water. Then add the egg to a bowl and carefully place the egg into the water.
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Cook for 3mins and remove using a slotted spoon. Place on a plate and keep warm. (cook 2 eggs at a time to not overcrowd the pan)
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Serve the eggs on top of the garlic yoghurt, drizzle with the spiced warm butter and garnish with fresh dill leaves.
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Serve with grilled or toasted Turkish bread.
