These delicious Turkish eggs perfect for a balanced brekkie, and since it’s so quick, you won’t have to worry about the morning rush.
SERVES 4 // COOKING TIME 15 min
300 ml plain yoghurt
3 tbsp butter
1 tsp smoked paprika
4 eggs, poached
Handful dill, chopped
1. Season the yoghurt with salt and pepper. Set aside.
2. Heat the butter in a small pan over low. Add the paprika and cook until fragrant.
3. Divide the yoghurt between 4 bowls. Add an egg to each bowl, drizzle with paprika butter and sprinkle with fresh dill.
Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za
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