Olive Magazine
Turkish Eggs Recipe

Turkish eggs

Published: April 9, 2018 at 12:16 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Try these quick and easy Turkish eggs with crunchy sourdough for your next brunch. Traditionally you’d use pul biber (Turkish chilli flakes) for this but smoked paprika gives a smoky kick and a beautiful red colour

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal466
fat37.5g
saturates19.2g
carbs17.3g
sugars4.1g
fibre1.1g
protein14.2g
salt1g
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Try these Turkish-style eggs, then check out our Turkish manti, classic Turkish meatballs, Turkish yogurt soup and more Turkish-style recipes. Also check out more satisfying egg recipes for brunch, such as our scrambled eggs, eggs Benedict and shakshuka.

Ingredients

  • 150ml greek yogurt
  • ½ a clove garlic, crushed
  • finely chopped to make 1 tbsp dill
  • 1 tbsp olive oil
  • 3 tbsp salted butter
  • ½ tsp hot smoked paprika
  • 2 eggs, (as fresh as possible)
  • a small handful flat-leaf parsley, chopped
  • 2 slices sourdough, griddled

Method

  • STEP 1

    Put the greek yogurt in a large bowl and whisk in the garlic, dill, olive oil and some seasoning. Leave on the side while you prep the rest of the ingredients so the yogurt can lose the chill of the fridge.

  • STEP 2

    Heat the butter in a small pan until melted, stir in the paprika and leave over a low heat.

  • STEP 3

    Poach the eggs by gently cracking into a pan of just-simmering water. Leave for 2-3 minutes then scoop out with a slotted spoon and gently poke the yolk to see if it is done to your liking. Drain on kitchen paper.

  • STEP 4

    Divide the yogurt between 2 bowls. Add an egg to each then drizzle over the paprika butter and sprinkle with a little parsley. Serve with the sourdough for dunking.

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