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Turkish eggs

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Turkish eggs

  • 10
  • Serves 2
  • Easy



This creamy-dreamy meal is perfect for brunch. Today I am indulging myself with it and some naan garlic from yesterday ✨

250 g greek yogurt
4 eggs
3 garlic cloves, crushed
50 g butter
15 ml extra virgin olive oil
1 tsp smoked paprika
1 tsp chili flakes
1 tbsp dill, finely chopped
50 ml white vinegar
Salt & pepper, to taste

In a bowl mix the yogurt with the garlic and set aside at room temperature until ready to serve

Heat a pan, add the butter and cook until hazelnut-brown. Remove from the heat, add the chilli flakes and stir in the oil and smoked paprika and set aside.

Bring a pan of water to a simmer and add the vinegar. Add the eggs and poach them for 3–4 minutes

To serve, divide the yoghurt between serving plates. Add 2 poached eggs to each plate, sprinkle dill and spoon over the chilli butter. Serve with your preferred bread.



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