Turkish-style poached eggs with yogurt
2
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Using a thick-set yogurt will give you the creamiest, tastiest result.
Ingredients
Garlic
1 clove(s)
Lemon Juice, Fresh
1 tablespoon(s)
Dill, Fresh
1½ tablespoon(s)
Olive Oil
1½ tablespoon(s)
Paprika
½ teaspoon(s), level
Cayenne Pepper
¼ teaspoon(s), level
Egg, whole, raw
8 medium, raw
White Wine Vinegar
1 tablespoon(s)
0% fat natural Greek yogurt
250 g
Sumac
½ teaspoon(s), level
Instructions
1
Bring a large pan of water to a boil. In a small bowl, combine the garlic, lemon juice and chopped dill. Season.
2
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.
3
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.
4
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.
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