Turkish Eggs

This is one of my all-time favourite weekend breakfasts and once you master poaching an egg it’s super easy to make! You can swap the poached eggs for boiled or fried eggs instead if easier.

INGREDIENTS (per person):

4 generous spoonfuls of Greek yoghurt
1/2 garlic clove, minced
Generous pinch of salt
1-2 eggs (fridge cold)
Big knob of butter (about 20g)
2 tsp Aleppo pepper or 1 tsp chilli flakes

To serve: fresh dill or chives, bread

RECIPE (per person):

1. Add the Greek yoghurt to a bowl and stir in the minced garlic and salt. Create a well in the middle for the poached eggs.
2. Bring a saucepan of water to the boil and lower the heat. Use a spoon to stir the water and create a whirlpool in the centre. Crack the eggs into the centre of the whirlpool and leave to poach for 3 minutes. Remove with a slotted spoon when cooked, and place in the centre of the Greek yoghurt.
3. Add the butter and Aleppo pepper or chilli flakes to a frying pan on medium heat. Swirl the pan and take off the heat when the butter is frothy and nutty.
4. Pour the hot chilli butter over the eggs and yoghurt, and serve immediately with a sprinkle of fresh dill or chives and sourdough toast or a baguette.

This is one of my all-time favourite weekend breakfasts and once you master poaching an egg it’s super easy to make! You can swap the poached eggs for boiled or fried eggs instead if easier.

INGREDIENTS (per person):

4 generous spoonfuls of Greek yoghurt
1/2 garlic clove, minced
Generous pinch of salt
1-2 eggs (fridge cold)
Big knob of butter (about 20g)
2 tsp Aleppo pepper or 1 tsp chilli flakes

To serve: fresh dill or chives, bread

RECIPE (per person):

1. Add the Greek yoghurt to a bowl and stir in the minced garlic and salt. Create a well in the middle for the poached eggs.
2. Bring a saucepan of water to the boil and lower the heat. Use a spoon to stir the water and create a whirlpool in the centre. Crack the eggs into the centre of the whirlpool and leave to poach for 3 minutes. Remove with a slotted spoon when cooked, and place in the centre of the Greek yoghurt.
3. Add the butter and Aleppo pepper or chilli flakes to a frying pan on medium heat. Swirl the pan and take off the heat when the butter is frothy and nutty.
4. Pour the hot chilli butter over the eggs and yoghurt, and serve immediately with a sprinkle of fresh dill or chives and sourdough toast or a baguette.

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