Potatoes with Yogurt and Poached Eggs
(Borana - Antalya)
2 medium size yellow potatoes, peeled, diced
1/2 cup plain Turkish yogurt, at room temperature
1 garlic clove, mashed with salt
2 cups water
1 tbsp vinegar
1 tbsp butter
Red pepper flakes
Fry the potatoes in sunflower oil. Afterwards, place on a paper towel to soak up any extra oil.
In the meantime, boil the water with salt and vinegar in a medium pot. After bubbling, turn down the heat to medium-low. Crack the eggs into the water side by side. Cover and let the eggs cook for 3 minutes.
Place the potatoes on a serving platter, season with salt and pepper. Arrange yogurt on top of it. Take the eggs out of water with a perforated spoon, place them over yogurt.
Melt the butter in a small skillet. Pour over the eggs when it starts bubbling. Season with salt and pepper flakes.
Serve this dish while still hot with the freshly baked Turkish bread. It is great to have as breakfast or as light lunch:)
Labels: Breakfast and Eggs