Turkish-style poached eggs with yogurt
1 clove(s), crushed
Lemon Juice, Fresh
1½ tablespoons, chopped, plus extra to garnish
½ teaspoons, level
¼ teaspoons, level
Egg, whole, raw
8 medium, raw
White Wine Vinegar
0% fat natural Greek yogurt
½ serving(s), to garnish (optional)
- Bring a large pan of water to a boil. In a small bowl, combine the garlic, lemon juice and chopped dill. Season.
- Heat the oil in a small pan over a medium heat. Add the paprika and cayenne pepper and stir for 1 minute, until the spices turn a deep red colour. Remove from the heat and set aside.
- Crack the eggs into small bowls or ramekins. Once the water has come to a boil, stir in the vinegar using a slotted spoon, to create a gentle whirlpool in the pan. Add the eggs, one at a time, and poach for 3 minutes, until the yolks are just set. Remove from the pan and put on kitchen paper to drain.
- Divide the yogurt between small serving bowls and top with the poached eggs. Drizzle over the spiced oil and serve garnished with the remaining dill and sumac, if using.