Turkish scrambled eggs with yogurt sauce and simit bun
1 serving
30 minutes
This is how they cook scrambled eggs at the Moscow restaurant Remy Kitchen Bakery.
1
Garlic oil: blend peeled garlic with olive oil (3 ml). Let the oil sit for the garlic to settle. Strain.
- Garlic: 3 g
- Olive oil: 23 ml
2
Red oil: remove the core and skin from one bell pepper. Cut into small cubes. Mix 20 ml of olive oil with 50 g of dry paprika, place the pot on the stove heated to 80 degrees for five minutes, stirring constantly. After five minutes, add 20 g of pepper.
- Bell pepper: 20 g
- Olive oil: 23 ml
- Ground paprika: 5 g
3
Mix yogurt, cream cheese, garlic oil, lime juice, and salt.
- Greek yoghurt: 125 g
- Cream cheese: 100 g
- Olive oil: 23 ml
- Lime juice: 1 teaspoon
- Salt: to taste
4
Grease the food wrap with oil. Crack an egg inside the wrap and twist it up. Submerge the egg in boiling water for one minute. Do the same with the second egg.
- Chicken egg: 2 pieces
5
Tear the dill branch into small leaves.
- Dill: 1 sprig
6
Place yogurt sauce on a plate, add two eggs on top, drizzle with hot oil and pepper, and garnish with dill.
- Greek yoghurt: 125 g
- Chicken egg: 2 pieces
- Olive oil: 23 ml
- Bell pepper: 20 g
- Dill: 1 sprig
7
Serve with a sesame bun.
- Sesame bun: 1 piece