Turkish Eggs
Rated 5.0 stars by 1 users
Category
Breakfast
Author:
Ines Nieto
Servings
1-2
Prep Time
5 minutes
Cook Time
5 minutes
Easy like Sunday morning. Creamy, tangy, crunchy, simple and so satisfying.
Ingredients
- 3 eggs
- 200 g kefir yoghurt (or thick natural yoghurt)
- 1 small clove garlic, finely crushed
- Small bunch dill, finely chopped
- Small bunch chives, finely chopped
- 1 red chilli, finely chopped
- Sweet paprika, to taste
- Extra-virgin olive oil, for drizzling
-
40 g SU FIRE nuts (or your favourite roasted nuts), roughly chopped
Directions
Cook the eggs: Boil for 4 minutes for soft-set yolks. Transfer to cold water, then peel.
- Make the yoghurt base: In a bowl, mix the yoghurt with the crushed garlic and a pinch of salt until smooth.
- Assemble: Spread the garlic yoghurt over a serving plate. Halve the eggs and nestle them on top.
- Finish: Sprinkle with paprika, chives, dill, and chopped chilli. Drizzle with olive oil and scatter the nuts over everything.