Breakfast

Turkish Eggs

Name: Turkish Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 300 g (1 1/4 cups) Greek yoghurt; 1 garlic clove, crushed; 4 eggs; 1 tbsp white vinegar; 50 g (1/4 cup) butter; 1 tsp smoked paprika; Fresh dill and crusty bread, to serve

Serves 2 Prep 10 mins Cook 10 mins Total 20 mins

Ingredients

300 g (1 1/4 cups) Greek yoghurt
1 garlic clove, crushed
4 eggs
1 tbsp white vinegar
50 g (1/4 cup) butter
1 tsp smoked paprika
Fresh dill and crusty bread, to serve

Method

Mix yoghurt with garlic and a pinch of salt. Spread on two plates.
Poach eggs in simmering water with vinegar, 3–4 minutes.
Melt butter with paprika until foaming and fragrant.
Place eggs on yoghurt, drizzle butter sauce, top with dill. Serve with bread.

Tip: Room-temperature yoghurt spreads more easily and tastes better.