Turkish Eggs

Step 1

Flavour the yogurt In a bowl, mix the Greek yogurt with the grated garlic and a pinch of salt. Let it sit while you prep the eggs — this helps mellow the garlic. . Poach the eggs • Boil water in a saucepan and add a splash of vinegar (optional but helps shape the eggs). • Lower the heat to a gentle simmer. • Crack each egg into a small bowl and gently slide into the water. • Poach for – mins until the whites are set but yolk is still runny. Remove with a slotted spoon. . Make the chilli butter • In a small pan, heat tsp olive oil or butter. • Add chilli flakes and let them bloom (about seconds). Turn off the heat. . Assemble • Spread the garlicky yogurt on a plate. • Top with the poached eggs. • Drizzle with the warm chilli oil. • Garnish with chopped dill (optional).