AuthorSharethetasteIn a saucepan boil water in preparation for poaching eggs.
In a bowl mix yogurt, tahini, garlic, salt to taste and lemon juice. Whisk to combine and set aside.
Take basturma and place on the grill to cook until crispy.
In the saucepan of water, reduce the heat so it is a low simmer. Add vinegar to the water, this will keep whites intact. Crack a refrigerated egg into a ramekin. Swirl the water in a circular motion and then drop the egg into the centre of the saucepan. Cook for roughly 4 to 5 minutes
Using your fingers and paper towel crunch basturma into a crumb like consistency.
Gently melt butter and olive oil and then add chilli powder and sweet paprika. Stir until combined
Toast your sourdough.
Serve and enjoy!
Ingredients
Directions
In a saucepan boil water in preparation for poaching eggs.
In a bowl mix yogurt, tahini, garlic, salt to taste and lemon juice. Whisk to combine and set aside.
Take basturma and place on the grill to cook until crispy.
In the saucepan of water, reduce the heat so it is a low simmer. Add vinegar to the water, this will keep whites intact. Crack a refrigerated egg into a ramekin. Swirl the water in a circular motion and then drop the egg into the centre of the saucepan. Cook for roughly 4 to 5 minutes
Using your fingers and paper towel crunch basturma into a crumb like consistency.
Gently melt butter and olive oil and then add chilli powder and sweet paprika. Stir until combined
Toast your sourdough.
Serve and enjoy!