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Turkish Style Eggs

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Servings 2 people

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Ingredients

  • 200 g Glenilen Natural Yoghurt
  • 1 clove garlic, grated
  • 4 medium eggs
  • 1 tbsp red pepper flakes
  • 3-4 tbsp olive oil
  • 2 tsp chopped fresh dill
  • Salt and pepper to taste
  • Fresh bread to serve

Method
 

  • Add the Glenilen Farm Natural Yoghurt, pinch of salt and grated garlic to a bowl. Mix and set aside until needed.
  • Into a saucepan, add the olive oil and red pepper flakes.
  • Heat gently for 2-3 minutes, turn off and set to one side to infuse. Don't overheat the oil, as this will burn the flakes.
  • To poach the eggs, firstly ensure the eggs are as fresh as possible.
  • Place your saucepan over low-medium heat and half-fill with water.
  • Allow the water to reach a gentle simmer and crack each egg into a small dish.
  • Once you see small bubbles rising, swirl the water with a spoon and carefully drop in the eggs.
  • Poach gently for 3-4 minutes to make soft poached eggs or add a minute or two, if you prefer firmer eggs.
  • The water should be gently simmering and not boiling. Boiling water will break up the eggs.
  • Once cooked, remove using a slotted spoon and drain off any excess water.
  • Spoon the garlic yoghurt onto two plates, and place two poached eggs on top of the yoghurt.
  • Drizzle over the red pepper oil and garnish with fresh dill.
  • Sprinkle on some salt and serve some crunchy toasted bread on the side.