Turkish Eggs

250 kcal and 22g protein

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a pan of water to a boil, gently place the eggs into the water and set a timer for 6 minutes. Prepare a bowl of iced water. Once the timer goes off, quickly plunge the eggs into the iced water and leave for 3 minutes. They should peel easily. Store in a bowl of warm water.

Step 2

Mix the yoghurt with 2 tbsp chopped dill, finely grated clove garlic (around ½ tsp), and season with a pinch of salt. Taste and add more of each ingredient to your preference.

Step 3

In a saucepan, heat the butter with 1 tsp olive oil, 1 tsp harissa paste, and a pinch of chilli flakes. Mix and heat until foamy and aromatic. Turn off the heat.

Step 4

Divide the yoghurt mix between 3 pots. Add in 2 eggs (leave whole to stay fresher for longer) and drizzle over 1 generous tsp of the spiced butter mix (or keep the butter in a separate pot to warm and add as you enjoy in the week). Finish with fresh dill and serve with warm toast to scoop and dip in.

Step 5

Store in the fridge for 3 days. To serve, bring up to room temp for 30 minutes and dive in with warm toast. Don’t worry if the yoghurt releases a little water—this is normal!