“The Turks are good with eggs,” says Diana Henry in A Change of Appetite. “You wouldn‘t think that poached eggs could become an exotic feast, but here they do.”
Turkish Poached Eggs with Spinach and Yogurt
Slightly adapted from Diana Henry’s A Change of Appetite: Where Healthy Meets Delicious, published by Mitchell Beazley.
1/2 cup Greek yogurt
1 garlic clove, crushed
2 tablespoons butter
1/2 teaspoon cumin seeds
1/2 teaspoon dried red pepper flakes
3-1/2 cups spinach leaves, tough stems removed, washed
1 tablespoon olive oil
Mix the yogurt with the crushed garlic. Warm or toast the flat breads and put a piece on each of two plates. Top each piece with some of the yogurt, spreading it out.
Meanwhile, poach the eggs. At the same time, heat the butter until it is foaming, then add the spices and cook for a minute.
Put the spinach in a skillet with the olive oil and quickly heat it, allowing the spinach to wilt. Season. Try to have all these components ready at the same time.
Put some spinach on top of the yogurt, top with the eggs, and pour the warm spiced butter on top. Season and serve.
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