- 200g greek yoghurt
- 1 clove of garlic
- 5 sprigs of dill
- 2 eggs
- 1 tbsp white wine vinegar
- 50ml chilli oil
- 1 tsp za’atar
- pine nuts/pumpkin seeds/sesame seeds to
COOK TIME: 20 mins. Serves 1.
This is one of, if not my top, favourite breakfasts. It combines my two loves, eggs & yoghurt bowls. It’s got all the textures, colours and flavours you could want. I always order it on a menu so I thought I’d have a go at making my own. I prefer to go easy on the chilli because your girl isn’t very tough, but go as wild as you like. The beauty of this is that you can alter the flavours to your own taste, and make in small amounts or large 🙂
Start by combining the yoghurt in bowl, tear up the dill to add in, finely grate the garlic in the bowl, season with salt and pepper and stir to combine.
To poach the eggs, bring a pan of water to the boil and add the white wine vinegar. When at a rolling boil, crack the eggs directly in to the water (if you’re concerned about the hot water, crack the eggs in to a ramekin first and tip each one in individually, as this can allow you keep your finger tips further away from the water.) Turn the heat down and leave the eggs to cook for around 4 minutes, before lifting out with a slotted spoon and leaving to drain on some kitchen paper. When you lift them out the water, the whites should be opaque and solid the yolk should still have some bounce, the cook time will vary.
Spread the yoghurt out over a plate or bowl, and make two little dents for the eggs. Gently transfer the eggs over to the yoghurt, then add the za’atar & chilli oil, finish with any type of seeds, nuts & chilli flakes, salt & pepper, and dill fronds.
Serve with soft Turkish bread for the full experience.