Turkish Eggs
Preparation Time | 5 mins
Cooking Time | 6 mins
Servings | 3
Spice up your life and pimp your breakfast with these delicious Turkish Eggs. Brilliant when food prepping and grabbing on the go for a filling and anti-inflammatory boost.
Method
Step 1
Bring a pan of water to a boil, then gently place the eggs into the boiling water and set a timer for 6 minutes - plunge into iced water for 3 minutes then peel.
Step 2
Mix the yoghurt with 2 tbsp of chopped dill, finely grated garlic, 3 capsules of Spice and season.
Step 3
In a saucepan, heat the butter with 1 tsp of olive oil, 1 tsp Harissa paste and pinch of chilli.
Step 4
Divide the yoghurt between 3 pots, add 2 eggs and drizzle with your butter dressing.
Ingredients
- 6 Eggs (room temp)
- 300g thick strained Greek Yoghurt (runny yoghurt will go more watery when stored)
- Fresh dill
- 1 small Garlic Clove, finely grated
- 20g of Grass Fed Salted butter
- 1 tsp Harissa Paste Pinch of
- Chilli Flakes
- 3 capsules of Spice
