Turkish Eggs

Name: Turkish Eggs
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 3
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

11 mins

More effort

serves 3

Preparation Time: 5 mins

Cooking Time: 6 mins

WillPowders

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.

Ingredients Method

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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

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Method

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.
Mix the yoghurt with 2 tbsp of chopped dill, finely grated garlic, 3 capsules of Spice and season.
In a saucepan, heat the butter with 1 tsp of olive oil, 1 tsp Harissa paste and pinch of chilli.
Divide the yoghurt between 3 pots, add 2 eggs and drizzle with your butter dressing.