Turkish Eggs

I remember the first time I had Turkish eggs. I was skeptical of warm garlicky yoghurt with eggs but it was delicious. My recipe is adapted from one of Nigellas!

What you need.

200g Greek Yoghurt 2 garlic clove crushed

1 teaspoon of sea salt

2 tablespoon unsalted butter

1 tbsp olive oil 1 tsp paprika 1 pinch cayenne

4 eggs

2 tsp lemon juice Dash white wine vinegar

Dill/Parsley

Thick sourdough toast

Method

1. Fill a saucepan with water and bring to the boil. Place the yoghurt into a bowl large enough to sit over the pan and stir in the garlic and salt. Place the bowl over the pan. (Make sure the base doesn’t touch the water) Stir until it warms through and has the consistency of lightly whipped double cream. Turn off the heat, leaving the bowl over the pan.

2. Melt the butter gently in a separate small saucepan until it is just beginning to brown. Turn the heat off, then stir in the oil, followed by the paprika and cayenne, and set aside.

3. Bring water to the boil in another saucepan. Crack eggs into individual bowl or ramekin.

4. When the poaching water is just starting to simmer add a dash of white wine vinegar create a swirl in the water and gently slide in the eggs, one on each side of the pan. Turn the heat right down so there is little movement in the water, and poach the eggs for 3–4 minutes.

5. Divide the yogurt amongst the bowls, add the eggs, then spoon the spiced butter and top with Dill/Parsley and a squeeze of lemon. Serve with the Toast.

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