Ingredients
Ingredients:
- Greek-style yoghurt |300g| plant-based for dairy free and vegan
- Lemon | half | zest and juice
- Fresh dill |1 bunch| half finely chopped, half picked
- Garlic clove | 1 | minced
- Large eggs | 4 | fridge cold
- Olive oil |1 tbsp|
- Vegan butter |1 tbsp|
- Aleppo pepper (pul biber) |1 tsp|
- Chilli flakes |Pinch|
- Smoked paprika |½ tsp |
- Salt & black pepper | |
To Serve
- Warm pide or sourdough | |
Ingredients
For the salad
Method
Make yoghurt base
- In a bowl combine the yoghurt, lemon zest, half the dill, garlic, a pinch of salt
- Spoon into two shallow bowls
Poach eggs
- Bring a large pot of simmering water to the boil, then drop to a simmer
- Crack the eggs into individual ramekins so they're ready to go
- Add a sprinkle of salt and splash of vinegar to the simmering water
- Swirl the water to create a vortex, slide in eggs one by one but quickly
- Poach until set but soft inside - you don't need to guess - take them out with a slotted spoon, give them a prod and see if they're right for you
- Drain on paper towel
Make chilli butter
- Melt butter with olive oil in pan over low heat until bubbling
- Stir in the Aleppo pepper, chilli flakes, smoked paprika and a pinch of salt
Assemble
- Nestle a poached egg onto each yoghurt bowl
- Spoon over hot chilli butter
- Finish with remaining dill, crack black pepper
- Serve immediately with the 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.
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