Turkish Eggs with Dilled Yogurt
Servings: 2
Ingredients
Greek Yogurt
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 1 tbsp fresh dill chopped, heaping tbsp
- black pepper
- salt
- 1 tsp lemon juice
- drizzle extra virgin olive oil
Cherry Tomatoes
- 1 cup cherry tomatoes
- olive oil
- pepper
- salt
The Supporting Cast
- 4 eggs
- 2 slices sourdough bread
- fresh dill, chopped
- fresh mint, chopped
- chile oil
Instructions
Greek Yogurt
- In a small bowl mix together Greek yogurt through lemon juice. Cover with plastic wrap and let sit on the counter for up to an hour.
Cherry Tomatoes
- Preheat oven to 400 F
- In a bowl mix together cherry tomatoes with a drizzle of olive oil, pinch of pepper and salt. Pour onto parchment lined baking sheet ensuring they are one layer.
- Roast for 12-15 minutes or until the tomatoes have burst and are soft. Remove pan from oven and set aside.
Eggs
- Poach your eggs. With a slotted spoon remove to a plate with a paper towel once they are done cooking.
- While eggs are poaching, toast your sourdough bread and butter if you wish.
Assemble
- Spread yogurt mixture on bottoms of two plates. Add a scoop of the tomatoes, two eggs on each plate, sliced sourdough bread, a sprinkle of black pepper, fresh mint, fresh dill and a drizzle of chile oil. Serve.