Turkish Eggs

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

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


  1. Mince your garlic and combine with your yoghurt in a bowl and add a pinch of salt and pepper
  2. 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
  3. Bring another pan of water to the boil and prepare your eggs for poaching
  4. In a separate frying pan, add the butter and warm gently
  5. Add some vinegar or fresh lemon to your pan of boiling water, then gently place in the two eggs
  6. For soft poached eggs, boil for 3-4 minutes then remove and set aside and allow to drain on kitchen paper
  7. If doing four eggs, repeat this process
  8. Keep an eye on your butter pan, allow it to turn slightly golden, then add in the chilli flakes and smoked paprika
  9. 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
  10. 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

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