TURKISH EGGS WITH SUMAC YOGHURT

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Servings: 2

Ingredients

1 cup Greek yoghurt 
1 tbsp spring onion, finely chopped 
1 tbsp fresh coriander, finely chopped (with extra to serve)
1 clove of garlic, finely minced 
2 large eggs (free range or organic, refrigerated)
White vinegar (about ½ teaspoon of vinegar for every 5 cups of water)
3 tbsp unsalted butter 
Crusty bread to serve

Directions

Combine the yoghurt, spring onion, coriander, garlic and sumac in a bowl. Season with NOMU Cyprus Flake Sea Salt and Black Pepper to taste and set aside.

Using a deep saucepan, bring the water to a boil and add the vinegar. When you are ready to poach your egg, reduce the heat so that the boil subsides but medium sized bubbles continue to rise to the surface.

Crack an egg into a teacup and with a wooden spoon create a whirlpool in the water and gently slide the egg into the center of the swirl.
Turn the heat down and gently poach for 3-4 minutes. Use a slotted spoon to carefully remove the poached egg from the water and place on kitchen paper to drain off excess liquid.

Trim any excess untidy white around the poached egg with a knife. Cover to keep warm. Repeat with the remaining eggs.

In a small saucepan, melt the butter gently and add the NOMU Smoked Sweet Paprika and a generous pinch of NOMU Cyprus Flake Sea Salt.

Divide the yoghurt into two bowls. Place a poached egg on top of the yoghurt, and drizzle with the paprika butter. Top with fresh chopped coriander.

Serve with toasted crusty bread.

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