Turkish Eggs
Serves 4
Ingredients
8 eggs, boiled
2 cups Greek yoghurt
3 garlic cloves, minced
Juice of ½ lemon
4 tablespoons dill, finely chopped
pinch of salt and pepper
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon chilli flakes
4 slices of sourdough toast
Method
Bring a small saucepan of salted water to the boil. Once boiling, gently add eggs and boil for 7 minutes. Remove from the water and place into an ice water bath to prepare for peeling.
Meanwhile, combine yoghurt, garlic, lemon juice, dill and a pinch of salt and pepper in a small bowl. Mix until combined. Divide yoghurt between 2 bowls or containers (if preparing ahead).
Gently gently tap shell on kitchen bench all the way around to create cracks and air in between shell and egg. Peel eggs and place on top of yoghurt (2 eggs per serve).
In a small bowl, combine olive oil with smoked paprika and chilli flakes. Mix to combine and then drizzle over the eggs.
Serve with 1 slice of freshly toasted sourdough bread.
