Turkish eggs with yoghurt
Ingredients
for 4 person
| 400 g | plain greek yoghurt |
| 1 | organic lemon, use grated zest only |
| 1 | garlic clove, squeezed |
| ½ tsp | salt |
| a little | pepper |
| 40 g | butter |
| ¼ tsp | hot paprika (e.g. Piment d'Espelette) |
| ½ bunch | basil, finely chopped |
| 1 ½ litre | water |
| 1 dl | white wine vinegar |
| 4 | fresh eggs |
| ¼ tsp | sea salt |
| a little | basil, finely chopped |
How it's done
Yoghurt
Mix the yoghurt, lemon zest, garlic, salt and pepper. Serve the yoghurt in four deep bowls.
Nut butter
Heat the butter in a pan until it foams and smells nutty. Mix in the paprika, allow to cool slightly, mix in the basil.
Eggs
Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a cup, one at a time, and carefully slide into the simmering water, poach for approx. 3 mins. Remove the eggs with a slotted spoon, drain and serve on top of the yoghurt, season with salt. Drizzle the nut butter over the yoghurt. Garnish with basil.
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