Poached Eggs with Yoghurt, Sage and Chilli Flakes

Name: Poached Eggs with Yoghurt, Sage and Chilli Flakes
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 garlic clove, crushed to a paste with salt; 1 small bunch fresh sage, leaves picked from the stalks; 350 g home-made or Greek yoghurt, thinned with 2 tablespoons milk; 350 g home-made or Greek yoghurt, thinned with 2 tablespoons milk; 1 garlic clove, crushed to a paste with salt; 350 g home-made or Greek yoghurt, thinned with 2 tablespoons milk; 4 organic or free-range eggs; 4 organic or free-range eggs; 75 g butter; 1 dessertspoon vinegar (any); sea salt and black pepper; sea salt and black pepper; 1 teaspoon Turkish chilli flakes (see Turkish Suppliers) or paprika; 1 teaspoon Turkish chilli flakes (see Turkish Suppliers) or paprika

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

We wish we had a nostalgic tale of the time we tasted this dish on one of our trips to Turkey, but this is actually an adaptation of a recipe we found on the Internet. Although it sounds very simple, the dish is made special by the sweet and crispy sage, caramelised butter and fiery chilli flakes.

Ingredients

1 small bunch fresh sage, leaves picked from the stalks
1 garlic clove, crushed to a paste with salt
350

Asia
Europe
Turkey
Spain
Starter
Spicy
Gluten-free
Vegetarian
Mediterranean

Method

First make the caramelised butter, following the instructions. Then transfer as much of the clear butter as possible (no bits) to a small saucepan. Heat until hot, add the sage leaves and fry quickly for a few seconds, preferably until crisp. Do not let the sage or butter burn. Remove from the heat, place the sage on kitchen paper, and return the butter to the