Turkish eggs

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The first time I tried this dish, I was blown away. It is definitely one of those where the whole is greater than the sum of its parts.

It is deceptively simple: poached eggs served with a garlic yogurt sauce and a spiced oil drizzle. The combination of flavours far exceeds what I had anticipated.

This my version of the dish. I wanted to enhance the flavours to suit my palate, which included changing the chilis for flavouring the oil. I know that we are seeing a lot of good zero fat greek yogurts in the grocery stores, but I would encourage you to use a full fat greek yogurt for this dish. The one I used here is 11% fat.

For the eggs, my preference is a medium poached egg, with a set white and yolks that are still runny. You want the yolk to combine with the oil and yogurt in the finished dish.

Turkish eggs is a dish that comes together quickly and is great served for brunch or lunch with warm pita, or with boiled new potatoes for a more substantial meal.

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Turkish eggs

Turkish eggs

Servings: 2

Ingredients

• 4 eggs

• 1 cup Greek yogurt, full fat

• 2 cloves garlic, finely grated

• 1/4 cup butter, salted or unsalted

• 2 tbs extra virgin olive oil

• 1/2 tsp salt

• 1 tsp Aleppo chili, dried

• 1 tsp smoked paprika

• 1 tbs fresh dill, chopped

• salt and pepper, to taste

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Instructions

1. Mix Greek yogurt with finely grated garlic and 1/2 tsp salt. Leave to sit out to come up to room temperature while you prepare the rest of the ingredients.

2. Combine butter, olive oil, paprika and Aleppo chili in a small pan and heat gently to melt the butter. Stir over low heat for a minute, then set aside for the spices to flavour the oil and butter mixture.

3. Poach the eggs to your liking.

4. Divide the yogurt into two serving dishes and top with two eggs per person.

5. Spoon over a couple of tablespoons of the flavoured oil and butter over the eggs.

6. Sprinkle with chopped dill and add salt and pepper to taste.

7. Serve with warmed pita.

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