Turkish eggs
| Serves: | 4 |
| Cooking Time: | 5m |
| Prep Time: | 15m |
Ingredients
- 2 cloves garlic, crushed
- 2 tbsp spring onion, finely chopped
- 2 Tbsp Fresh coriander, chopped, plus extra leaves for garnishing
- 1 cup double cream yoghurt
- 4 large free range eggs
- 3 tbsp white wine vinegar
- 6 tbsp unsalted butter
- 1 tbsp smoked paprika
- salt and freshly ground pepper
- fresh coriander, to garnish
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Cooking Instructions
- Combine the garlic, spring onion, coriander and yoghurt in a bowl. Season with salt and pepper to taste and set aside.
- Crack the eggs into individual ramekins or measuring cups. Boil salted water in a saucepan. Reduce the heat to a light simmer, add the vinegar and create a whirlpool by swirling the water with a spoon in one direction. Slide an egg into the middle of the saucepan and cook for 3 minutes. Remove the egg with a slotted spoon and place on a plate with a paper towel to drain. Season with salt and pepper. Continue cooking the remaining eggs in the same way.
- In a small saucepan, melt the butter. Add the paprika and a generous pinch of salt.
- Divide the yoghurt into four bowls. Place an egg on top and drizzle the paprika butter over the top. Top with fresh coriander leaves to garnish.
- Serve with fresh crusty bread.
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