Turkish Eggs with Crispy Chilli Oil
Ingredients
1 cup
plain Greek yogurt
1
garlic clove, minced or finely chopped
Pinch of salt, to taste
2
eggs
1 tbsp
white vinegar (optional)
2 tbsp
fresh dill, roughly chopped
2 tbsp
UmamiPapi Crispy Chilli Oil
2 slices
of crusty bread, to serve
METHOD
1. In a small bowl, whisk together Greek yogurt, minced garlic, and salt. Set aside in a serving bowl.
2. In a small saucepan, bring water to a vigorous simmer and stir in white vinegar. Using a wooden spoon, create a gentle whirlpool in the simmering water.
3. Crack eggs into the swirling water, one at a time. Allow them to cook for 3-4 minutes. Use a slotted spoon to carefully remove the poached eggs, then drain on paper towels.
4. Place the poached eggs on top of the prepared yogurt in the serving bowl. Drizzle the crispy chilli oil over the eggs, garnish with fresh dill and serve with crusty bread.
