Turkish Eggs
Uplift plain eggs with the use of mint and spices
Makes enough for: 2 people
Ingredients
- 200 g thick yoghurt
- 2.5 mls ground cumin
- 2 cloves roasted garlic, peeled and crushed
- freshly ground black pepper and salt to season
- water for boiling
- 5 mls vinegar
- 4 very fresh eggs
- olive oil for drizzling
- 1 g mint leaves, to garnish
- chilli flakes, to garnish (optional)
- toasted ciabatta to serve
Method
- Place the yoghurt into a bowl and add the cumin and garlic
- Season generously with salt, stir to combine and set aside
- Bring a large pan of water to the boil, add the vinegar and stir to combine
- Crack each egg into a ramekin and carefully pour each egg into the water, aiming for a bubble
- Poach the eggs for 3 and a half minutes (or until done to your liking)
- Remove from the water and drain on kitchen towel
- Spoon the yoghurt onto warmed plates and top with the eggs
- Season with salt and pepper, drizzle over the olive oil and add the mint and chilli flakes (if using)
- Serve straight away with toasted ciabatta