TURKISH EGGS
I just can't go pass this creamy garlic yoghurt base, soft poached eggs, chilli oil drizzle, crunchy seeds mopped up with toasted sourdough. When I first heard of turkish eggs I thought it sounded like the strangest combination but its turned out to be an absolute fave of mine!
Ingredients
- 1 cup greek yoghurt
- 1 teaspoon dried dill
- 1 garlic clove finely grated
- 4 eggs
- Chilli oil
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
- 1 teaspoon black sesame seeds optional
- Salt + pepper
- 2 slices sourdough bread
Instructions
- Remove the yoghurt from the fridge to prepare the yoghurt sauce in a small bowl. Combine the greek yoghurt, dill and garlic to bring to room temperature while you cook the eggs.
- Almost fill a small to medium sized pot with water, pop the lid on and bring to the boil over high heat.
- While the water is heating up, place a clean tea towel and slotted spoon next to the stove top.
- Once the water has come to the boil, crack the eggs gently into the pot and turn down the heat to low. Remove the eggs when they firm but still have quite a bit of a jiggle, using a slotted spoon place them onto the tea towel and gently pat to remove the excess water.
- Toast the bread to your liking.
- To plate: gently spread the savoury yoghurt sauce on the centre of each plate, then place two eggs onto the yoghurt sauce, drizzle over the chilli oil and sprinkle with salt + pepper, seeds and add your toasted sourdough on the side.
Notes
To make chilli drizzle:
Melt 30 grams of butter and combine with 1 teaspoon of ground Aleppo chilli pepper (alternatively use 1 teaspoon paprika with 1/4 teaspoon cayenne pepper)