Ingredients
Ingredients:
- Eggs |4 large|
- Greek-style yoghurt |300g| plant-based for dairy free
- Fresh dill |1 bunch|
- Olive oil |1 tbsp|
- Vegan butter |1 tbsp|
- Aleppo pepper (pul biber) |1 tsp|
- Chilli flakes |Pinch|
- Smoked paprika |½ tsp|
- Garlic clove |1|
- Lemon |½|
- Salt & black pepper | |
To Serve
- Warm pide or sourdough | |
Ingredients
For the salad
Method
Prep ingredients
- Finely chop dill
- Mince garlic
- Zest lemon half, then juice it
- Set a small pan of water to simmer
Make yoghurt base
- In bowl combine yoghurt, lemon zest, half the dill, minced garlic, pinch salt
- Spoon into two shallow bowls
Poach eggs
- Add a splash of vinegar to simmering water
- Swirl water, slide in eggs
- Poach until set but soft inside
Make chilli butter
- Melt butter with olive oil in pan over low heat
- Stir in the Aleppo pepper, chilli flakes and smoked paprika
Assemble
- Nestle a poached egg onto each yoghurt bowl
- Spoon over hot chilli butter
- Finish with remaining dill, crack black pepper
- Serve immediately with warm bread for dipping
Method
The Method for the Recipe Content Goes Here
- Enter step one for the recipe here
- Enter step one for the recipe here and any further information.
- Enter step three for the recipe here.
turkish-eggs-cilbir