Turkish Eggs with Sun-Dried Tomato

Vegetarian & Refined Sugar Free

RECIPE

Ingredients:

Serves 1

2-3 eggs

100g natural Greek yoghurt

1 small garlic, minced

Fresh dill

15g organic ghee

1 teaspoon extra virgin olive oil

1/2 teaspoon harissa

4 sun-dried tomato pieces

1/2 teaspoon chilli flakes

Salt & pepper

Crusty bread to serve (optional)

Method

Bring a small saucepan of water to a boil. Add eggs and set the timer for 7 minutes. Remove eggs and add to a small bowl of cold water to chill.

Place butter, olive oil and harissa into a small skillet over medium heat. Stir until all ingredients are well combined and fragrant. Set aside.

In a small bowl combine Greek yoghurt, garlic and 1 tablespoon of freshly chopped dill. Mix well.

Begin to plate starting with your yoghurt base. Add boiled eggs and sun-dried tomatoes. Pour over the harissa sauce and garnish with more fresh dill. Season with salt and pepper & serve with your choice of crusty bread (optional).