Big on flavour and indulgent in all the right ways, this is one of my preferred weekend brunch dishes after a long run or cycle. From the oozing golden eggs to the creamy yoghurt, there’s only one way to eat this dish and that’s with a wedge of fresh bread.
Warning: It packs a pretty big punch of garlic.
Serves 2
Ingredients:
200g Greek yoghurt
1 clove of garlic
2-4 eggs (depending how many you want each – I have two)
50g butter
Dried chilli flakes
½ tsp smoked paprika
Fresh dill
Salt and pepper
Sourdough
Method:
- Mince your garlic and combine with your yoghurt in a bowl and add a pinch of salt and pepper
- To activate the garlic flavour, warm the yoghurt slightly by placing your bowl over a pan of simmering hot water – keep an eye on this, stirring regularly while you continue with the rest of the recipe
- Bring another pan of water to the boil and prepare your eggs for poaching
- In a separate frying pan, add the butter and warm gently
- Add some vinegar or fresh lemon to your pan of boiling water, then gently place in the two eggs
- For soft poached eggs, boil for 3-4 minutes then remove and set aside and allow to drain on kitchen paper
- If doing four eggs, repeat this process
- Keep an eye on your butter pan, allow it to turn slightly golden, then add in the chilli flakes and smoked paprika
- To build your bowl, split yoghurt between two bowls, followed by your poached eggs then drizzle over the butter and top with a few sprigs of dill
- Served with warm sour dough
Elevate your Turkish Egg game:
Try adding soft ‘Nduja or chorizo to your butter
Whip feta into the yoghurt or crumble over the top
Fuel your body happy 