Ingredients for 2 persons

Yogurt Mixture

• 250 g plain yogurt
• 1 garlic clove, mashed
• 1 handful dill or other herbs
• 1/2 tsp salt

Poached Eggs

• 2 eggs
• 1 tbsp vinegar

Red pepper & Chili oil

• 2 tbsp olive oil
• 2 tsp red pepper flakes
• 1/2 tsp chili flakes 

INSTRUCTIONS

Finely mince your garlic. Whisk yogurt with minced garlic and salt until creamy. Chop the fresh herbs and add to yogurt. Crack one egg at a time into a small fine mesh sieve first. Sieve the egg to get rid of excess whites. Transfer to a small bowl.  Fill a deep pot with water and bring it to the boil and add vinegar. Reduce heat to medium-low and bring water to a gentle simmer. Using a slotted spoon, stir simmering water to form a whirlpool. Add the egg to the water and set a timer for 3 minutes.

While the eggs are poaching, melt your butter in a small saucepan in a small pan and stir in the Turkish pul biber, red pepper flakes or chili flakes, over medium to high heat. Stir and let the red pepper flakes infuse to olive oil for a few minutes, turn the heat off. Place the poached eggs gently onto the yoghurt, pour the chilli butter over the yoghurt, distributing evenly between each bowl, and sprinkle with salt and fresh dill.

For more information on the recipe of choice visit : https://www.ischta.com/blog/turkish-eggs