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Turkish eggs with garlic yoghurt

Poached eggs on creamy garlic yoghurt with chilli oil — a Turkish breakfast classic in ten minutes.

  • Servings: 1
  • Total: 10 min
  • 467 kcal · 24.9 g protein
Turkish eggs with garlic yoghurt

Poached eggs on creamy garlic yoghurt with chilli oil — a Turkish breakfast classic in ten minutes.

Ingredients

Servings: 1

  • 150 g eggs (3)
  • 100 g Greek-style yoghurt (10% fat)
  • 3 g garlic (1 clove), grated
  • 5 g olive oil (1 tsp)
  • 30 g wholegrain rye crispbread (about 3 slices)
  • Chilli flakes, salt and fresh dill

Instructions

  1. 1

    Stir garlic and salt into the yoghurt and spread it on a plate.

  2. 2

    Poach the eggs in simmering water for 3 minutes.

  3. 3

    Warm the oil with chilli flakes for half a minute.

  4. 4

    Set the eggs on the yoghurt, drizzle with the chilli oil and top with dill. Serve with crispbread.

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