Cilbir Turkish poached eggs in garlic yoghurt

Name: Cilbir Turkish poached eggs in garlic yoghurt
Total time: 20 min
Cuisine: Turkish
Ingredients: 200g full fat Greek yoghurt; 1 garlic clove, crushed; 4 large eggs; 1 tbsp white wine vinegar; 40g butter; 1 tsp Aleppo pepper or chilli flakes; 1 tbsp chopped dill; 2 flatbreads

Soft poached eggs on cool garlic yoghurt with spiced chilli butter. Scoop it up with warm bread.

Time20 min
LevelEasy
Costabout £1.50 a head

2 servings

Ingredients

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200 gfull fat Greek yoghurt
1garlic clovecrushed
4large eggs
1 tbspwhite wine vinegar
40 gbutter
1 tspAleppo pepper or chilli flakes
1 tbspchopped dill
2flatbreads

Method

1
Mix the yoghurt with the garlic and a pinch of salt. Spread it over two plates and leave at room temperature.
2
Bring a wide pan of water to a gentle simmer and add the vinegar. Poach the eggs for 3 minutes, in two batches if needed.
3 min
3
Melt the butter in a small pan over a medium heat until it foams and just starts to smell nutty. Stir in the chilli.
4
Warm the flatbreads in a dry pan or toaster.
5
Lift the eggs out with a slotted spoon, drain on kitchen paper and set them on the yoghurt.
6
Spoon over the chilli butter, scatter with dill and serve with the bread.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.