Name: Turkish Eggs
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Ingredients: 1 tablespoon rice vinegar or white vinegar; 2 large eggs; 2 small cloves garlic; ½ teaspoon fine sea salt; 200 g Greek yogurt; 1 tablespoon minced fresh dill; 1 tablespoon minced fresh mint; 2 tablespoons butter; ½ teaspoon red chilli flakes; Gluten-free bread or pitta (, for serving)

Turkish Eggs

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

1 serving

Turkish

What you'll need

1 tablespoon rice vinegar or white vinegar
2 large eggs
2 small cloves garlic
½ teaspoon fine sea salt
200 g Greek yogurt
1 tablespoon minced fresh dill
1 tablespoon minced fresh mint
2 tablespoons butter
½ teaspoon red chilli flakes
Gluten-free bread or pitta , for serving

Method:

Put about 3 inches of water and the vinegar in a pot and bring to a simmer. Break an egg into a small ramekin, gently pour it into the simmering water. Repeat with the other egg. Let simmer for 3 minutes or until the whites are set. Remove from the water with a slotted spoon and place on a paper towel to dry.
Peel the garlic and place on a cutting board with the salt. Chop the garlic roughly, then holding the blunt side of the knife, scrape the garlic and salt together with the sharp side of the knife until it forms into a paste. Stir this into the yoghurt. Reserve a bit of the dill and mint for garnish, then stir the rest into the yoghurt.
Melt the butter in a small pan. Add the chilli flakes and cook for 30 seconds.
Place the yoghurt in a serving bowl. Add the eggs and drizzle with the butter. Garnish with the reserved herbs and serve with bread or pitta.

Nutrition

N/A

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