Turkish Poached Eggs

A Summers morning breakfast at a favourite Whangamata cafe.

INGREDIENTS

Herb Yoghurt

• 200g Anchor plain protein yoghurt

• 1 clove of garlic, minced

• Bunch of fresh dill, finely chopped

• 1 tsp lemon juice

Chili Oil

• 2 Tbsp olive oil

• 1 tbsp chilli/red pepper flakes 

• 1 clove of garlic, minced

• 2 whole eggs

Serves one.

METHOD

1. Prepare the yoghurt by stirring together all ingredients. Spoon the mixture on a plate creating a little hollow in the centre for the eggs to sit in.

2. To make the chill oil, add the chilli flakes and garlic to a small heat proof bowl. 

3. Heat the oil over medium/high heat until smoked begins to come from the pan.

4. Remove from the heat and carefully pour the oil over the chilli mixture.

5. Finally poach 2 whole eggs over to your preference then place the eggs in the middle of the yogurt. 

6. Pour half of the chilli oil over the eggs & yoghurt and season with salt & pepper.

7. To serve, pair with a toasted pita bread or ciabatta (calories listed are for the recipe without the bread).

Nutritional Information: Per serve 

Energy: 410kcal

Protein: 29g

Fat: 27g

Carbohydrates: 8g