Turkish eggs
Soft eggs on garlicky yogurt with spiced butter. A weekend breakfast treat.
Cost at typical US 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 yogurt11 oz
- Whole wheat bread11 oz
- Butter1 oz
- 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.11 oz 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.1 oz butter
- Sit the eggs on the yogurt, drizzle with the spiced butter and serve with the bread, toasted, for dipping.11 oz 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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