Turkish Eggs

• 6 Eggs (room temp)
• 300g thick strained Greek Yoghurt (runny yoghurt will go more watery when stored)
• Fresh dill
• 1 small Garlic Clove, finely grated
• 20g of Grass Fed Salted butter
• 1 tsp Harissa Paste
• Pinch of Chilli Flakes
• 3 capsules of Spice

Step 1

Bring a pan of water to a boil, then gently place the eggs into the boiling water and set a timer for 6 minutes - plunge into iced water for 3 minutes then peel.

Step 2

Mix the yoghurt with 2 tbsp of chopped dill, finely grated garlic, 3 capsules of Spice and season.

Step 3

In a saucepan, heat the butter with 1 tsp of olive oil, 1 tsp Harissa paste and pinch of chilli.

Step 4

Divide the yoghurt between 3 pots, add 2 eggs and drizzle with your butter dressing.