Turkish-Style Poached Eggs with Yogurt
found in Mains - Vegetarian
 | 4 SPs |  | Vegetarian |  | Nut Free |
|
Prep: 15 minutes
Cook: 12 minutes
Cuisine: Asian
Difficulty:
Moderate
Using a thickset yogurt will give you the creamiest tastiest result.
Ingredients
- 1 garlic clove, crushed
- 1 sprays lemon juice
- 11⁄2 tbsp dill, plus extra to garnish
- 11⁄2 tbsp olive oil
- 1⁄2 tsp smoked paprika
- 1⁄2 tsp cayenne pepper
- 4 eggs
- 1 tbsp white wine vinegar
- 250g greek yogurt
- (OPTIONAL) 1⁄2 tsp sumac, to garnish
Directions
1
Bring a large pan of water to a boil. In a small bowl, combine the garlic, lemon juice and chopped dill. Season.
2
Heat the oil in a small pan over a medium eat. Add the paprika and cayenne pepper and stir for 1 minute, until the spices turn a deep red colour. Remove from the heat and set aside.
3
Crack the eggs into small bowls or ramekins. Once the water has come to a boil, stir in the vinegar using a slotted spoon, to create a gentle whirlpool in the pan. Add the eggs, one at a time, and poach for 3 minutes, for just-set yolks. Remove from the pan and put on kitchen paper to drain.
4
Divide the yogurt between small serving bowls and top with the poached eggs. Drizzle over the spiced oil and serve garnished with the remaining dill and sumac, if using.
