Turkish eggs

by Peter Gordon
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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