India x Turkey

Tadka Turkish eggs

Name: Tadka Turkish eggs
Total time: 20 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 1 cup hung curd (greek yogurt); 1 large clove grated garlic; 4 egg; 1 tbsp vinegar; 2 tbsp butter; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1 sprig curry leaves; 1 broken dried red chilli; 1/2 tsp kashmiri chilli powder; 1 tbsp chopped dill leaves; 4 pav (soft bread rolls, soft dinner rolls); Salt, to taste

Poached eggs on garlic curd, then a sizzling tadka poured over. Breakfast with a soundtrack.

20 minTime

32 gProtein each

mediumSpice

When cilbir met the tadka pan2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

610kcalsame

32 gproteinsame

3 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Hung curd (greek yogurt)1 cup

Garlic1 large clove, grated

Egg4

Vinegar1 tbsp

Butter2 tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Curry leaves1 sprig

Dried red chilli1, broken

Kashmiri chilli powder½ tsp

Dill leaves1 tbsp, chopped

Pav (soft bread rolls, soft dinner rolls)4

Saltto taste

Method

5 steps

1Whisk the hung curd with the garlic and salt and leave at room temperature while you cook. Spread onto two shallow plates.
2Bring a wide pan of water with the vinegar to a gentle simmer. Crack in the eggs one at a time and poach for 3 minutes.
3Melt the butter in a small pan on medium heat until foaming. Crackle the mustard seeds and cumin for 30 seconds, add the curry leaves and red chilli for 10 seconds, then take off the heat and stir in the kashmiri chilli.
4Lift the eggs onto the curd with a slotted spoon. Spoon the hot tadka butter over and scatter dill.
5Split the pav and toast on a tawa on medium heat for 1 minute. Serve alongside.

Serve it like this

Swoosh the curd across a shallow plate, nestle two eggs in the middle and pour the red butter so it pools around them. Finish with dill and curry leaves; pav on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India x Turkey

Tadka Turkish eggs

Poached eggs on garlic curd, then a sizzling tadka poured over. Breakfast with a soundtrack.

20 minTime

32 gProtein each

mediumSpice

When cilbir met the tadka pan2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

610kcalsame

32 gproteinsame

3 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Hung curd (greek yogurt)1 cup

Garlic1 large clove, grated

Egg4

Vinegar1 tbsp

Butter2 tbsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Curry leaves1 sprig

Dried red chilli1, broken

Kashmiri chilli powder½ tsp

Dill leaves1 tbsp, chopped

Pav (soft bread rolls, soft dinner rolls)4

Saltto taste

Method

5 steps

1Whisk the hung curd with the garlic and salt and leave at room temperature while you cook. Spread onto two shallow plates.
2Bring a wide pan of water with the vinegar to a gentle simmer. Crack in the eggs one at a time and poach for 3 minutes.
3Melt the butter in a small pan on medium heat until foaming. Crackle the mustard seeds and cumin for 30 seconds, add the curry leaves and red chilli for 10 seconds, then take off the heat and stir in the kashmiri chilli.
4Lift the eggs onto the curd with a slotted spoon. Spoon the hot tadka butter over and scatter dill.
5Split the pav and toast on a tawa on medium heat for 1 minute. Serve alongside.

Serve it like this

Swoosh the curd across a shallow plate, nestle two eggs in the middle and pour the red butter so it pools around them. Finish with dill and curry leaves; pav on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tadka Turkish eggs

Make it your way

Ingredients

Method

Tadka Turkish eggs

Make it your way

Ingredients

Method

Make it a meal