Turkish eggs

Turkish eggs

From
Posh Eggs
Serves
4
Prep
10 mins
Photographer
Louise Hagger

A glorious yet simple dish of garlicky, herb-infused yoghurt adorned with a poached egg and spiced butter. Use the freshest eggs for a perfect poach.

Ingredients

Quantity Ingredient
400g greek yoghurt, at room temperature
1 lemon, zest grated and juiced
2 garlic cloves, crushed
1 1/2 teaspoons tahini
4 eggs
55g butter
1/4 teaspoon smoked paprika
1/4 teaspoon aleppo chilli flakes, (red pepper flakes)
few small mint and coriander leaves, to serve
warmed pita breads, to serve
salt
freshly ground black pepper

Method

  1. Spoon the yoghurt into a bowl and stir through the lemon zest and juice, garlic and tahini. Season with salt and pepper.
  2. To poach your eggs, put enough water in a pan to come up to about 5 cm, and bring to the boil over high heat. Reduce the heat right down to a shudder. In turn, crack each egg into a teacup and slide it into the water, at separate sides of the pan. Cook for 3 minutes until the white has just set.
  3. Meanwhile, melt the butter in a small pan. Add the paprika and chilli and cook for 2 minutes, until the butter smells spicy.
  4. Remove the eggs from the water with a slotted spoon and drain briefly on kitchen paper.
  5. Spoon the yoghurt between four small bowls. Top each with a poached egg, pour over the warm spiced butter and finish with a scattering of herbs. Serve with warm pitas for dunking.
Tags:
eggs
breakfast
lunch
dinner
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