Turkish Eggs

• servings: 2 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

200 grams Greek yoghurt

1 clove garlic (peeled and minced)

2 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

1 teaspoon Aleppo pepper

2 large eggs (fridge-cold)

Optional:

2 teaspoons fresh lemon juice

a few fronds fresh dill (chopped)

chunkily sliced and toasted sourdough or other bread

Directions

Fill a wide saucepan with 4cm water, heat and cover. Place a plate with kitchen roll and a slotted spoon nearby.

Fill another pan with 3-4cm water, bring to boil. Mix yogurt, garlic, and salt in a heatproof bowl and place over the pan (without touching water). Stir until warm and creamy. Turn off heat, leave bowl on pan.

Melt butter in a small pan until turning brown, then add olive oil and Aleppo pepper. Set aside.

Prepare toast.

Crack each egg into a fine mesh strainer over a bowl, swirl for 30 seconds to remove watery whites. Transfer to a cup, add 1 tsp lemon juice. Repeat for the second egg.

Gently slide eggs into the simmering water in the wide saucepan. Reduce heat so the water is not moving at all, poach for 3-4 minutes. Transfer eggs to paper-lined plate with a slotted spoon.

Divide yogurt into two shallow bowls, top with poached eggs. Pour pepper butter over yogurt, sprinkle with dill, and serve with toast.