Turkish Yogurt, Eggs & Dill Bowl
Method
Place the Greek yogurt in a bowl and stir in the garlic, lemon juice, half of the dill, salt and black pepper.
Divide the yogurt mixture between two shallow serving bowls.
Bring a small saucepan of water to a gentle simmer. Crack the eggs one at a time into the water and poach for 3–4 minutes, until the whites are set and the yolks remain soft.
Carefully lift the eggs from the water with a slotted spoon and place two eggs on each bowl of yogurt.
Heat the olive oil in a small pan over low heat. Add the paprika and chilli flakes, if using, and stir for a few seconds until fragrant.
Drizzle the warm paprika oil over the eggs and yogurt.
Sprinkle with the remaining dill and fresh parsley.
Serve immediately with wholegrain bread.
Keep the water at a gentle simmer rather than a rolling boil when poaching the eggs. This helps the whites stay tender and gives the dish a neat, delicate appearance. For easier preparation, the yogurt mixture can be made a few hours ahead and kept refrigerated.
Nutrition Facts
Per serving
