Dinner · Middle eastern
Turkish eggs with chili butter
Poached eggs over garlicky yogurt, finished with a spiced chili butter and warm bread.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 200 g greek yogurt, plain
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 4 large eggs
- 1 tbsp white vinegar
- 2 tbsp butter
- 1 tsp paprika
- 1/2 tsp chili flakes
- 10 g fresh dill, chopped
Method
Whisk together the yogurt, garlic, and lemon juice, and divide between two plates.
Bring a pot of water to a gentle simmer and add the vinegar.
Crack each egg into the water and poach for 3 minutes until the whites are set but the yolks are soft.
Melt the butter in a small pan with the paprika and chili flakes until fragrant, about 1 minute.
Lift the poached eggs onto the yogurt and drizzle with the chili butter.
Scatter with dill before serving.