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Turkish eggs with yoghurt
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 271
  • Fat about 24g
  • Carbohydrates about 5g
  • Protein about 9g
This is needed
This is needed for 4 people
Yoghurt
  • 400 g plain greek yoghurt
  • 1 organic lemon, use grated zest only
  • 0.5 tsp salt
  • 1 garlic clove, squeezed
  • a little pepper
Nut butter
  • 40 g butter
  • 0.25 tsp hot paprika (e.g. Piment d'Espelette)
  • 0.5 bunch basil, finely chopped
Eggs
  • 1.5 litres water
  • 4 fresh egg
  • 1 dl white wine vinegar
  • a little basil, finely chopped
  • 0.25 tsp sea salt
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And that's how it's done
And that's how it's done
Yoghurt
Mix the yoghurt, lemon zest, garlic, salt and pepper. Serve the yoghurt in four deep bowls.
Nut butter
Heat the butter in a pan until it foams and smells nutty. Mix in the paprika, allow to cool slightly, mix in the basil.
Eggs
Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a cup, one at a time, and carefully slide into the simmering water, poach for approx. 3 mins. Remove the eggs with a slotted spoon, drain and serve on top of the yoghurt, season with salt. Drizzle the nut butter over the yoghurt. Garnish with basil.