A vibrant, nourishing take on a café favourite, these Turkish eggs feature creamy herbed yoghurt infused with Super Elixir, topped with perfectly cooked eggs and warm spiced butter.
Serves 2.
Ingredients
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1 cup Greek yoghurt
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1 small garlic clove, finely grated
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1 tbsp lemon juice
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1 tbsp finely chopped dill or parsley
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Pinch sea salt
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2–4 eggs
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2 tbsp butter
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1 tsp paprika or chilli flakes
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Optional: pinch cumin
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Sourdough or flatbread
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Fresh herbs (dill, parsley, or mint)
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Olive oil drizzle
Method
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In a bowl mix Greek yoghurt, Super Elixir, garlic, lemon juice, herbs, and salt. Spread onto a serving plate.
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Bring a pot of water to a gentle simmer. Poach or boil eggs until runny or soft.
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Melt butter in a small pan. Stir in paprika or chilli flakes and cook for 30 seconds until fragrant.
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Place eggs on the green yoghurt. Spoon over the chilli butter.
Finish with herbs, olive oil, and warm bread.