Turkish eggs with garlic yoghurt
About £0.54 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Eggs4
- Greek yoghurt250g
- Garlic1 clove
- Butter40g
- Chilli powder5g
- Bread4 slices
- Lemons1
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Grate the garlic (1 clove) into the yoghurt (250g) with a pinch of salt and a squeeze of lemon (1). Leave it out of the fridge so it's not stone cold.
- Bring a wide pan of water to a gentle simmer, just a few bubbles. Crack each egg into a cup first.
- Swirl the water, slide the eggs (4) in and poach until the whites are set but the yolks still wobble (3 min).
- Meanwhile melt the butter (40g) in a small pan with the chilli flakes until it foams and goes red.
- Spread the yoghurt over plates, sit the eggs on top and pour over the chilli butter. Toast for dipping.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.