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Turkish Eggs with Garlic Yogurt

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

1 serving · 8 ingredients · 4 steps

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Turkish Eggs with Garlic Yogurt, plated and ready to serve. — The finished recipe. Turkish Eggs with Garlic Yogurt

Ingredients 1 to 6 for turkish eggs with garlic yogurt arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for turkish eggs with garlic yogurt arranged separately on a dark worktop. — Ingredients 7 to 8. A splash, for the poaching water White wine vinegar. To taste Salt

Turkish Eggs with Garlic Yogurt, preparation step 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. — Step 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.

Turkish Eggs with Garlic Yogurt, preparation step 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. — Step 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.

Turkish Eggs with Garlic Yogurt, preparation step 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. — Step 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.

The finished turkish eggs with garlic yogurt. — Step 4. Sit the eggs on the yogurt, pour the chilli butter over and finish with dill.

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