Or, how to appal a vegan with your vegetarian option.
I spotted this Turkish dish on Su-Lin's blog Tamarind and Thyme a week or so ago and I could not get my head around it at all. How on earth does yoghurt topped with eggs and melted butter actually add up to dinner? But her taste in food generally chimes with mine, and I had eggs and yoghurt so I figured that there was really nothing to lose on a night when Paul was away.
You know what? YUM. The cold, garlicky yoghurt (I used TOTAL fat-free Greek yoghurt), hot, runny-yolked eggs (I fried. My poaching is not reliable enough and I didn't have back-up eggs and it meant I could use the one pan for eggs and butter) and spicy melted butter is actually a gorgeous combination for the hardened dairy lover. I made a little salad of grated carrot and chopped parsley, dressed with lemon juice. I warmed a (bought) naan to sop up the mixture. I had dinner on the table in under 10 minutes.