• 6 eggs
• 1 cup of strained yoghurt
• 1 spoonful of dried spearmint
• 2 cloves of garlic
• ½ cup of water
Dilute the yoghurt with ½ cup of water. Add dried and
crushed spearmint leaves. Bring four cup of water to a
boil. Add some salt, and very little vinegar. Porch the eggs.
Sieve and place the eggs on a plate. Pour the yoghurt over
the eggs. Serve cool.