serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 840 g (3 cups) Greek-style yoghurt
- 4 garlic cloves, crushed
- 80 ml (⅓ cup) white vinegar
- 8 eggs, at room temperature
- 100 g butter, chopped
- 2 tsp dried mint
- 2 tsp sweet paprika
- isot biber (see Note) (Turkish chilli flakes) and crusty bread, to serve
Instructions
Combine yoghurt and garlic in a bowl, season with salt and pepper and set aside.
Bring a saucepan of water to the boil, then add vinegar. Reduce heat to medium-low and bring water to a gentle simmer. Using a slotted spoon, stir simmering water to form a whirlpool. Working one at a time, break eggs into a small saucer or bowl and add to pan, taking care to keep them separate from each other. Cook for 3 minutes or until whites are set and yolks are cooked but still runny. Using a slotted spoon, carefully transfer to a plate lined with paper towel to drain. Repeat with remaining eggs.
Melt butter in a small frying pan over medium heat. Add mint and paprika, stir to combine and remove from heat. Divide garlic yoghurt among warmed bowls then top with eggs. Drizzle over herb butter and sprinkle with chilli. Serve immediately with crusty bread.
Note
• Isot (or Urfa) biber chilli flakes are mild, slightly smoky and purplish-black, and available from Turkish food shops. Substitute with ground chilli or regular dried chilli flakes.
• Isot (or Urfa) biber chilli flakes are mild, slightly smoky and purplish-black, and available from Turkish food shops. Substitute with ground chilli or regular dried chilli flakes.
Photography Brett Stevens. Food preparation Leanne Kitchen. Styling Vivien Walsh.
As seen in Feast magazine, November 2014, Issue 37.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
