Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 500grams thick creamy yoghurt
- 2 cloves garlic, finely chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2-3tablespoons white wine vinegar
- 4 large eggs
- 1-2tablespoons butter
- 1teaspoons dried red chillies, finely chopped
- 3 dried sage leaves, crumbled
Description
This Turkish classic is accompanied by garlic-flavoured yoghurt. Serve with a salad to enjoy later in the day.
Method
Step 1 of 3
In a bowl, beat the yoghurt with the garlic. Season to taste. Spoon the yoghurt into a serving dish or individual plates, spreading it flat to create a thick base for the eggs.
Step 2 of 3
Fill a pan with 900 ml water, add the vinegar, and bring to a rolling boil. Stir the water with a spoon to create a mini whirlpool in the centre. Crack one egg into a small bowl and gently slip it into the water. As the egg spins and the white sets around the yolk, stir the water again for the next one. Poach each egg for 2-3 minutes, so that the yolks are still soft. Drain the eggs using a slotted spoon and place on top of the yoghurt base.
Step 3 of 3
Quickly melt the butter in a small pan. Stir in the paprika and sage leaves, then spoon over the eggs and sprinkle a little salt over the top. Serve immediately.
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