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Turkish eggs

Turkish eggs

PT30M

1
Add the yoghurt to a bowl with the garlic and whisk together for 10 seconds to combine. Set aside at room temperature until ready to serve
  • 1 garlic clove, peeled and crushed
  • 300g of Greek yoghurt, thick
2
Add the butter to a pan and cook until a pale beurre noisette is achieved. Remove from the heat, add the chilli flakes and swirl the pan gently, allowing the flakes to sizzle. Stir in the remaining oil and the chopped dill, then set aside in a warm place
  • 50g of unsalted butter
  • 1 tsp dried chilli flakes, or 1 finely chopped red chilli
  • 50ml of extra virgin olive oil
  • 2 sprigs of dill, or flat parsley, shredded
3
Bring a large pan of water to a rapid simmer, then add the vinegar. Add the eggs and poach to your liking - never add salt to the water when poaching eggs, as this causes them to break up
  • 100ml of white vinegar
  • 8 eggs
4
To serve, divide three quarters of the yoghurt into warmed bowls. Add 2 poached eggs to each bowl, then serve the remaining yoghurt on top of the eggs. Sprinkle dill and parsley over the top, then spoon over the chilli butter. Serve immediately
  • 1 tbsp of dill, cut into 1cm lengths
  • 1 tbsp of flat-leaf parsley leaves, roughly chopped

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Turkish eggs

 
 

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