This dish contains the following allergens: Milk/Dairy
Cooking mode
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4
eggs
2 tbsp
of cider or white wine vinegar
300g
yogurt (brought up to room temperature)
1 tsp
olive oil
2
garlic cloves, minced
2 tbsp
chopped dill(plus some to serve)
1 tsp
chopped mint
NADA
Salt and pepper to serve
NADA
Toasted bread to serve
For the warm butter
30g
melted butter
Pinch
chilli flakes
Pinch
cumin
Pinch
paprika
4
eggs
2 tbsp
of cider or white wine vinegar
10oz
yogurt (brought up to room temperature)
1 tsp
olive oil
2
garlic cloves, minced
2 tbsp
chopped dill(plus some to serve)
1 tsp
chopped mint
NADA
Salt and pepper to serve
NADA
Toasted bread to serve
For the warm butter
1oz
melted butter
Pinch
chilli flakes
Pinch
cumin
Pinch
paprika
Utensils
Step 1
Turn on the Ninja multi cooker and select the slow-cook option on High, pour 1.5l of water and the vinegar in the pot and start the timer, allow 10-15 mins for the water to heat up.
Step 2
Crack the eggs into ramekins or little bowls, this will make it easier to drop in the multi cooker after.
Step 3
Once the water has warmed up, lift the lid and create a whirlpool using a spoon and drop the cracked eggs one at the time. Close the lid and allow the eggs to cook – this will take about 7-8 mins, but check the process after 5.
Step 4
While the eggs are cooking make the sauce – mix the yogurt with the olive oil, garlic, dill, mint and season with salt and pepper and split it between two bowls.
Step 5
Mix the melted butter with the chilli flakes, cumin and paprika then season and keep warm.
Step 6
Once the eggs are ready place them on top of the yogurt sauce and drizzle some of the warm butter.
Turn on the Ninja multi cooker and select the slow-cook option on High, pour 1.5l of water and the vinegar in the pot and start the timer, allow 10-15 mins for the water to heat up.
4
eggs
2 tbsp
of cider or white wine vinegar
300g
yogurt (brought up to room temperature)
1 tsp
olive oil
2
garlic cloves, minced
2 tbsp
chopped dill(plus some to serve)
1 tsp
chopped mint
NADA
Salt and pepper to serve
NADA
Toasted bread to serve
For the warm butter
30g
melted butter
Pinch
chilli flakes
Pinch
cumin
Pinch
paprika
4
eggs
2 tbsp
of cider or white wine vinegar
10oz
yogurt (brought up to room temperature)
1 tsp
olive oil
2
garlic cloves, minced
2 tbsp
chopped dill(plus some to serve)
1 tsp
chopped mint
NADA
Salt and pepper to serve
NADA
Toasted bread to serve
For the warm butter
1oz
melted butter
Pinch
chilli flakes
Pinch
cumin
Pinch
paprika
Step 2 of 7
Crack the eggs into ramekins or little bowls, this will make it easier to drop in the multi cooker after.
4
eggs
2 tbsp
of cider or white wine vinegar
300g
yogurt (brought up to room temperature)
1 tsp
olive oil
2
garlic cloves, minced
2 tbsp
chopped dill(plus some to serve)
1 tsp
chopped mint
NADA
Salt and pepper to serve
NADA
Toasted bread to serve
For the warm butter
30g
melted butter
Pinch
chilli flakes
Pinch
cumin
Pinch
paprika
4
eggs
2 tbsp
of cider or white wine vinegar
10oz
yogurt (brought up to room temperature)
1 tsp
olive oil
2
garlic cloves, minced
2 tbsp
chopped dill(plus some to serve)
1 tsp
chopped mint
NADA
Salt and pepper to serve
NADA
Toasted bread to serve
For the warm butter
1oz
melted butter
Pinch
chilli flakes
Pinch
cumin
Pinch
paprika
Step 3 of 7
Once the water has warmed up, lift the lid and create a whirlpool using a spoon and drop the cracked eggs one at the time. Close the lid and allow the eggs to cook – this will take about 7-8 mins, but check the process after 5.
4
eggs
2 tbsp
of cider or white wine vinegar
300g
yogurt (brought up to room temperature)
1 tsp
olive oil
2
garlic cloves, minced
2 tbsp
chopped dill(plus some to serve)
1 tsp
chopped mint
NADA
Salt and pepper to serve
NADA
Toasted bread to serve
For the warm butter
30g
melted butter
Pinch
chilli flakes
Pinch
cumin
Pinch
paprika
4
eggs
2 tbsp
of cider or white wine vinegar
10oz
yogurt (brought up to room temperature)
1 tsp
olive oil
2
garlic cloves, minced
2 tbsp
chopped dill(plus some to serve)
1 tsp
chopped mint
NADA
Salt and pepper to serve
NADA
Toasted bread to serve
For the warm butter
1oz
melted butter
Pinch
chilli flakes
Pinch
cumin
Pinch
paprika
Step 4 of 7
While the eggs are cooking make the sauce – mix the yogurt with the olive oil, garlic, dill, mint and season with salt and pepper and split it between two bowls.
4
eggs
2 tbsp
of cider or white wine vinegar
300g
yogurt (brought up to room temperature)
1 tsp
olive oil
2
garlic cloves, minced
2 tbsp
chopped dill(plus some to serve)
1 tsp
chopped mint
NADA
Salt and pepper to serve
NADA
Toasted bread to serve
For the warm butter
30g
melted butter
Pinch
chilli flakes
Pinch
cumin
Pinch
paprika
4
eggs
2 tbsp
of cider or white wine vinegar
10oz
yogurt (brought up to room temperature)
1 tsp
olive oil
2
garlic cloves, minced
2 tbsp
chopped dill(plus some to serve)
1 tsp
chopped mint
NADA
Salt and pepper to serve
NADA
Toasted bread to serve
For the warm butter
1oz
melted butter
Pinch
chilli flakes
Pinch
cumin
Pinch
paprika
Step 5 of 7
Mix the melted butter with the chilli flakes, cumin and paprika then season and keep warm.
4
eggs
2 tbsp
of cider or white wine vinegar
300g
yogurt (brought up to room temperature)
1 tsp
olive oil
2
garlic cloves, minced
2 tbsp
chopped dill(plus some to serve)
1 tsp
chopped mint
NADA
Salt and pepper to serve
NADA
Toasted bread to serve
For the warm butter
30g
melted butter
Pinch
chilli flakes
Pinch
cumin
Pinch
paprika
4
eggs
2 tbsp
of cider or white wine vinegar
10oz
yogurt (brought up to room temperature)
1 tsp
olive oil
2
garlic cloves, minced
2 tbsp
chopped dill(plus some to serve)
1 tsp
chopped mint
NADA
Salt and pepper to serve
NADA
Toasted bread to serve
For the warm butter
1oz
melted butter
Pinch
chilli flakes
Pinch
cumin
Pinch
paprika
Step 6 of 7
Once the eggs are ready place them on top of the yogurt sauce and drizzle some of the warm butter.
