Inspired by Jules @thestonesoup.com although I used to make Turkish eggs years ago as a starter by adding crushed garlic to the yoghurt.
The heat from the cooked eggs will warm the garlic and infuse their goodness into the yoghurt.
What you need
- Yoghurt, 2 or 3 spoonful
- Eggs, 2 + vinegar for poaching
- Butter, a big knob
- Paprika, a sprinkle
What you do
Poach your eggs in water with some added vinegar. While the eggs are poaching melt the butter is a small pan and spoon the yoghurt into a bowl; season with liberal amounts of salt and pepper.
When the eggs are cooked, remove from the pan and place on the yoghurt. Pour over the eggs and sprinkle with Paprika.
Take it further
Add some avocado, bacon or chorizo. Just cook the bacon or chorizo in the butter before pouring over the eggs. And for further inspiration check out Jule’s recipe.