Breakfast dishes
This heart-friendly olive-oil version of Turkish poached eggs with yogurt replaces the butter used in the classic dish. Poached eggs with set whites and soft yolks are served on garlic yogurt, finished with olive oil infused with hot Turkish red pepper flakes. This quick breakfast uses economical ingredients and calls for skill in poaching eggs.
Mix the yogurt, crushed garlic and salt. Spread over the base of two serving plates.
Add the vinegar to the boiling water, then lower the heat to a gentle simmer. Slide the egg into the water from a small bowl and cook until the white is set and the yolk remains soft.
Heat the olive oil in a small frying pan. Add the Turkish red pepper flakes and let them sizzle for a few seconds, then remove the pan from the heat.
Drain the poached egg and place it on the yogurt. Drizzle with the olive oil flavored with Turkish red pepper flakes and serve immediately.
Crack the egg into a small bowl before sliding it into the boiling water. Cracking it straight into the pan makes the white spread out. Allergens: contains eggs and a dairy product (yogurt).
Zeytinyağını pul biberle kavururken süreyi kısa tutmama rağmen kenarları biraz yandı, tavayı ateşten daha erken mi almam gerekiyor, yoksa zeytinyağı miktarını biraz artırmam mı daha doğru olur acaba?
Suya sirke eklemeyi unuttum ve yumurtanın akı tencerede iyice dağıldı, tarifte önerilen tatlı kaşığı sirkeyi eklesem gerçekten toparlanmaya yeterli mi, yoksa miktarı biraz daha artırmalı mıyım acaba?
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