- 200 g Greek type of yogurt
- 1 garlic clove
- 1/2 teaspoon sea salt
- 1 teaspoon lemon juice or vinegar
- 4 eggs
- 20 g butter
- 1 teaspoon smoked crushed red pepper
Mash garlic, add Greek yogurt, mix and leave on the side. Pour water into pot, add lemon juice or vinegar and heat until boiling. Crack your egg into a bowl or onto a saucer, this makes it easier to slide into the pot. Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk. Slowly tip the egg into the centre. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising. Cook for 3-4 minutes or until the white is set. Repeat the procedure with all eggs.
Lift the egg out with a slotted spoon and drain it on kitchen paper. Divide yogurt sauce into two bowls and put eggs over it. Heat the butter in a small dish, just to make a foam, then add teaspoon of smoked crushed red pepper flakes and pour this sauce over the eggs. Sprinkle with chopped dill or parsley and serve with toasted bread.
This is complicated dish which can be consumed once in fifteen days.