| Main ingredients | Eggs, Sour dough bread slices, Butter, Red chilli flakes, Hung yogurt, Garlic, Salt, Crushed black peppercorns, Fresh dill leaves |
| Cuisine | Turkish |
| Course | Snack |
| Prep time | 5-10 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 4 eggs
- 4 sourdough bread slices
- Chilli butter
- ¼ cup butter
- 1 teaspoon red chilli flakes
- Garlic yogurt
- 1 cup hung yogurt
- 2-3 garlic cloves
- Salt to taste
- Crushed black peppercorns to taste
- A few sprigs of fresh dill leaves
Method
- Melt butter in a pan on low heat. Add red chilli flakes and mix well. Take the pan off the heat.
- Take yogurt in a bowl, grate garlic directly into it, add salt and crushed black peppercorns. Roughly chop dill leaves and add most of it to the yogurt and whisk well.
- Toast the sour dough bread slices in a toaster.
- Bring the water to a boil in a deep pan. Reduce the heat to low.
- Meanwhile, break in the eggs one at a time and strain through a strainer.
- Whisk the water and gently slide in the eggs one a time and poach for 2-3 minutes.
- To serve, spread a portion of the yogurt in individual serving plates, drain the egg and gently place it over the yogurt mixture. Drizzle the chilli butter on top, garnish with remaining dill leaves.
Serve immediately with the toasted bread slices.