Turkish eggs

A breakfast for champs…

Serves 2

  • 1/2 red chilli, deseeded and sliced
  • 1 tbsp butter
  • 1 garlic clove, finely chopped
  • 150g Greek yogurt
  • 1/2 lemon, juiced
  • 1 tbsp cider vinegar
  • 2 eggs
  • Sumac and dried coriander

Melt the butter in a pan with the chilli on a very low heat. Meanwhile, mix the garlic, yogurt and lemon juice together.

Bring a saucepan of water to a simmer and add the cider vinegar. Poach the eggs one at a time.

Divide the yogurt mixture between two bowls and top with an egg. Drizzle over the butter and chilli and then sprinkle a small amount of sumac and dried coriander over both. Serve.

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