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Root vegetable recipes

Aliums

Roast black garlic with poached carrots and honey radishes

40 minutes

Aliums

Spring onion-and-feta pork sausage burger with relish and celeriac slaw

30 minutes

Citrus recipes

Sweet potato with lemony crème fraîche

20 minutes

Asian recipes

Korean brinjal-and-beetroot salad

40 minutes

Beetroot recipes

Sweet potato-and-carrot fritters

20 minutes

Carrot recipes

Roast carrots in tamarind dressing with yoghurt

40 minutes

Aliums

Red onions baked in cream and Gorgonzola

45 minutes

Aliums

Moskonfyt-roasted beetroot with yoghurt

40 minutes

Chip recipes

Roast sweet potato slap chips with sriracha tartare sauce

40 minutes

Aliums

Cilbir (Poached eggs with garlic yoghurt)

20 minutes

Cilbir (Poached eggs with garlic yoghurt)

By Andrea Burgener

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 garlic cloves, very finely slivered
2½ cups plain, Greek-style yoghurt
2–3 T white wine vinegar
4 very fresh free-range eggs (we recommend Woolworths’ organic or indigenous eggs), cracked into small
2 T butter
Fresh or dried sage or Italian parsley a few leaves (crumbled if dried)
1 T Woolworths smoked Spanish paprika
Sea salt and freshly ground black pepper, to taste
Bread, for serving

Method

Stir the garlic into the yoghurt and spread over two plates to form little beds for the eggs.

Boil a small saucepan of water, add the vinegar and gently lower the first egg into the water. Feel free to do the whirlpool thing if you like, but it never seems to make a difference to my poaching endeavours. (Or follow these tips on how to poach eggs perfectly every time here.)

Keep the water on a low boil and cook each egg for about 3 minutes (for soft-yolk eggs), keeping the others warm under a lid on a warm plate.

While the eggs are cooking, melt the butter in a pan, stir in the sage leaves (if they’re fresh, fry them until crispy) or parsley, add the paprika and remove from the heat.

Remove the eggs from the saucepan using a slotted spoon and place on the yoghurt. Spoon the paprika-sage butter over the eggs, season and eat with lots of warm bread.

Chef's note: “I love the unexpected savouriness of this dish. The flavours of sage, garlic and paprika make it taste totally different to any other egg dish. It’s also not as heavy as traditional egg dishes that are usually served with Hollandaise sauce, and could be served as lunch or dinner. (If you'd prefer Hollandaise, follow our "how to make cheat's Hollaindaise" here.) In Turkey, it is a warm meze dish and is usually served with lots of hot pita or flatbread, but hunks of good sourdough will do, too.”

Discover more breakfast recipes here.

For more tips and tricks on cooking with eggs, follow our ultimate egg guide here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Roast black garlic with poached carrots and honey radishes

Spring onion-and-feta pork sausage burger with relish and celeriac slaw

Sweet potato with lemony crème fraîche

Korean brinjal-and-beetroot salad

Beetroot-and-feta salad

Sweet potato-and-carrot fritters

Roast carrots in tamarind dressing with yoghurt

Red onions baked in cream and Gorgonzola

Onion cheese tart

Moskonfyt-roasted beetroot with yoghurt

Roast sweet potato slap chips with sriracha tartare sauce

Cilbir (Poached eggs with garlic yoghurt)

Cilbir (Poached eggs with garlic yoghurt)

Ingredients

Method