Turkish Eggs with Herbed Yogurt Recipe
How to make Turkish Eggs with Herbed Yogurt
Method
- Fill a medium-sized, shallow frypan halfway with water. Place over medium heat until it reaches a slow simmer.
- Meanwhile, make the herbed yogurt. Place yogurt, olive oil, fresh dill and garlic into a small bowl and stir to combine. Set aside.
- Whisk the melted butter (or olive oil) together until well combined. Set aside.
- Crack each egg into its own small container (such as a measuring cup or ramekin) making sure to keep the yolks intact.
- Once the water has reached a slow simmer, reduce the heat to medium-low and add the vinegar. With a wooden spoon swirl the water in a clockwise direction. Slowly add each egg, one at a time, to the swirling water, keeping the eggs separated.
- Poach the eggs for 3-4 minutes.
- While the eggs are poaching, warm the naan bread in microwave for 30 seconds.
- nce the eggs are ready, carefully transfer them with a slotted spoon to a paper towel-lined plate to dry.
- To assemble, place the herbed yogurt in a serving bowl. Top with the poached eggs, then spoon the spicy sauce on top. Garnish with additional fresh dill and sprinkle with salt and pepper. Serve immediately with warm naan bread.
*Optional: You can use plain or any flavoured naan bread.