Turkish eggs
Ingredients
- 200g/7oz Greek-style plain yoghurt
- 1 garlic clove, crushed
- 1 tsp sea salt flakes
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 tsp Aleppo pepper
- 2 large free-range eggs, fridge cold
- 2 tsp lemon juice
- few fronds fresh dill, chopped
- thick sourdough toast, to serve
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