Turkish Eggs with Garlic Yogurt

Make turkish eggs with garlic yogurt, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 large, about 110 g Egg
150 g Greek yogurt, 5% fat (Full-fat here. The 0% version splits into something grainy when the hot butter hits it.)
2 tsp (10 g) Butter
Half a clove, grated Garlic
A good pinch Chilli flakes
A few sprigs Fresh dill
A splash, for the poaching water White wine vinegar
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Stir the garlic and a pinch of salt into the yogurt and spread it over a warm plate; a few seconds in the microwave takes the fridge chill off without cooking it.
2. Bring a pan of water to a simmer with the vinegar, swirl it, and crack the eggs into the centre one at a time. Poach for three minutes and lift out onto kitchen paper.
3. Melt the butter in a small pan until it foams and starts to brown, take it off the heat and stir in the chilli flakes.
4. Sit the eggs on the yogurt, pour the chilli butter over and finish with dill.

Contains milk, eggs and sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/turkish-eggs-garlic-yogurt

AI-generated images illustrating the recipe.

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