Turkish Eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 clove garlic, peeled and crushed to a paste
- 500g thick Greek yoghurt
- 50ml extra virgin olive oil
- 50g unsalted butter
- 1-2 tsp harissa paste (depending on how spicy you like it)
- 8 eggs
- 100 ml white vinegar
- 1 tbsp dill, to garnish
Method
step 1
Mix the garlic with the yoghurt and half the olive oil, then put it aside.step 2
In a small pan cook the butter until it becomes a pale beurre noisette, a nutty brown colour Take off the heat and add the harissa and swirl the pan gently to allow them to sizzle.step 3
Add the remaining olive oil and put the mixture to one side, keeping it warm.step 4
Add the vinegar to a deep pan of rapidly simmering water and poach the eggs.step 5
To serve, divide the garlic yoghurt between the four bowls. Place two poached eggs on each bowl, then top with a few spoonfuls of harissa butter. Sprinkle with a little dill.
