المكونات
- Full cream yoghurt 3 tbsp
- Garlic clove, grated 1
- Lemon 1
- SpinneysFOOD Fresh Dill, chopped 1 tbsp, plus extra
- Spicy harissa 4 tbsp
- White vinegar ½ tsp
- Large eggs 2
- Salted butter 2 tbsp
- Chilli flakes 1 tsp
- Smoked paprika ½ tsp
- Feta, crumbled 20g
- SpinneysFOOD Sea Salt To taste
- SpinneysFOOD Black Pepper, freshly gournd, To taste
Nutrition (Per serving)
- سعرات حرارية 847
- دهون 41g
- المشبعة 12.2g
- بروتين 42g
- الكربوهيدرات 83.1g
- السكريات 15.9g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
بيض تركي بالهريسة والشبت
Middle Eastern 10 Mins Prep · 15 Mins Cook
- Combine the yoghurt, garlic, juice of ½ a lemon, dill and harissa in a bowl and season well.
- Place a pot of water on the stove and bring to a simmer. Add the vinegar to the water. Break the eggs in and poach for 5 minutes. Set them aside.
- To make the butter sauce, place the butter, chilli flakes and paprika in a pot and melt together. Take off the heat but keep warm.
- Serve the yoghurt, eggs, feta, extra dill and zest of 1 lemon on top of the flatbread. Drizzle with the butter sauce and season well.