Turkish eggs
by Peter Gordon
Return to Recipe
Print
Ingredients
Store Cupboard
8 eggs
Fruit & Vegetables
1 garlic clove, peeled and crushed
Dairy
300g of Greek yoghurt, thick
50g of unsalted butter
Spices & Dried Herbs
1 tsp dried chilli flakes, or 1 finely chopped red chilli
Oils & Vinegars
50ml of extra virgin olive oil
100ml of white vinegar
Salad & Fresh Herbs
2 sprigs of dill, or flat parsley, shredded
1 tbsp of dill, cut into 1cm lengths
1 tbsp of flat-leaf parsley leaves, roughly chopped