Turkish Eggs

Ingredients

For poached eggs

• 2 large eggs

• 10 ml vinegar

• 150 ml water

For labneh

• 150 ml Greek yogurt/hung curd

• 30 g garlic

• 20 g jeera powder

• 30 ml olive oil

• 20 ml chilli oil

• 15 g mint, chopped

Method

For poached eggs

Bring a large pot of water to a boil, then reduce to low.

Crack the egg into a small ramekin or bowl.

Add vinegar to the pot and stir to create a vortex.

Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes.

Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water.

For labneh

In a small bowl, mix together the yogurt and salt.

Scoop the mixture onto a layer of cheesecloth (or 2 layers, depending on the thickness of your yogurt). Bring the edges of the cheesecloth together, tie it around a wooden spoon, and place the spoon across the top of a medium bowl so that the labneh hangs in the centre but does not touch the bottom of the bowl. Chill overnight.

Remove the labneh from the cheesecloth.

Add finely chopped garlic, jeera powder and olive oil to the labneh.

Transfer to a bowl.

For assembly

In a deep dish, add labneh and flatten the surface and make two indents for placing the poached eggs.

Place the poached eggs in the indents.

Garnish with a swirl of chilli oil and finely chopped mint.