Turkish eggs
Soft eggs on garlicky yogurt with spiced butter. A weekend breakfast treat.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Large eggs8 eggs
- Plain yogurt300 g
- Whole wheat bread320 g
- Butter30 g
- Garlic3 cloves
Also uses from the cupboard: table salt, ground black pepper, paprika. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Milk, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Grate a little garlic into the yogurt, add a pinch of salt and stir. Spread over the plates and leave at room temperature while you cook.300 g plain yogurt3 cloves garlic
- Bring a pan of water to a gentle simmer. Crack each egg into a cup and slide it into the water. Poach for 3 minutes, until the whites are set, then lift out with a slotted spoon and drain on paper towels.8 eggs
- Melt the butter in a small pan with a pinch of paprika and a pinch of chili flakes until foaming.30 g butter
- Sit the eggs on the yogurt, drizzle with the spiced butter and serve with the bread, toasted, for dipping.320 g whole wheat bread
Take the yogurt out of the fridge first so it is not fridge-cold under the warm eggs.
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