Turkish Eggs
Turkish Eggs are a complete sensation. Hot, perfectly poached eggs sit on top of a bed of cool creamy yoghurt and then get drizzled with a sizzling butter full of flavour. So incredibly easy and so delicious!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Stove Top
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
- 1 cup plain Greek yoghurt
- 1 garlic clove, crushed
- 1 tablespoon of fresh dill, finely chopped, plus a few more sprigs for garnish
- 4 eggs
- 50g butter
- ½ tbsp. paprika
- ½ tsp teaspoons red chilli flakes
- 1 tbsp olive oil
- salt and pepper
- toasted sourdough to serve
Instructions
- In a small mixing bowl, combine the room-temp yoghurt and garlic, a good pinch of salt and the chopped dill. Season well and then give it a good stir. Divide this between two serving bowls.
- Get a pan of water on to simmer but not aggressively bubble. Lower in the eggs to poach them gently for 3.5-4 minutes. See my tips below for perfect eggs. Remove with a slotted spoon and season with salt and pepper
- While the eggs are poaching you can quickly make the sauce.
- Melt the butter in a pan and add the smoked paprika, stir and remove from the heat. You don’t want to burn the paprika.
- To assemble, drizzle a small amount of extra-virgin olive oil over the yoghurt, then the paprika butter, and finally, top with the poached eggs. Sprinkle with additional dill
- Serve immediately with your toasted sourdough.
Notes
Poaching eggs: Firstly, I always add a splash of white wine vinegar or cider vinegar to the water along with salt. Once it’s simmering, turn down the heat as you don’t want any bubbles coming to the surface aggressively as this breaks apart the white. I like to create a vortex in the pan for poached eggs. Use a spoon to stir the water around the pan in a consistent circle. Then remove the spoon and gently lower the egg in. I often will crack the egg into a ramekin or mug so I can gently tip it into the water rather than it splashing into the pan from the eggshell. Then cook for 3.5-4 minutes depending on the size of the egg. You can test how done it is by lifting the egg out with a slotted spoon and gently pressing it with your finger.
Find it online: https://desertislanddishes.co/turkish-eggs/