Turkish Eggs with Turkish Toasts
Serves: 2
Ready in: Under 15 Mins
Cost Cutting Eco Friendly Quick Make
A quicker, spicier alternative to oeufs en cocotte
Ingredients:
200g Greek yoghurt1 small garlic clove, crushed
4 large free-range British Lion eggs
25g butter
1/2 tsp hot paprika
a squeeze of lemon juice
sourdough bread, sliced, griddled and buttered to serve
method:
- Mix together the yoghurt and garlic and split between two small bowls. Bring a pan of salted water to the boil then poach two eggs for three minutes so the yolks are still soft.
- Lift each egg out with a slotted spoon and drain on kitchen paper. While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice, watching out as it will splutter.
- Place two eggs into each bowl of yoghurt. Drizzle the butter over the egg and yoghurt.
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