Turkish Eggs with Labneh

  • 2 SERVINGS
  • 15 minutes

Ingredients

  • 1 cup Red Capsicum Labneh 
  • 2 eggs 
  • 1 clove garlic, finely grated 
  • 2 tbsp olive oil or butter
  • 1 tsp smoked paprika or chilli flakes
  • 1 tbsp vinegar
  • Fresh dill or parsley
  • Salt & pepper
  • Toasted sourdough, to serve

Methods

  1. Mix labneh with garlic and a pinch of salt. Spread onto a plate.
  2. Bring a pot of water to a gentle simmer, add vinegar, and poach eggs (3 mins for soft yolk).
  3. Heat oil/butter, add paprika/chilli and let it sizzle.
  4. Place eggs on labneh, spoon over hot chilli butter.
  5. Finish with herbs, salt, pepper.

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