Turkish eggs

Name: Turkish eggs
Total time: 15 min
Yield: serves 2
Ingredients: greek yogurt 150ml; garlic ½ a clove, crushed; dill finely chopped to make 1 tbsp; olive oil 1 tbsp; salted butter 3 tbsp; hot smoked paprika ½ tsp; eggs 2, (as fresh as possible); flat-leaf parsley a small handful, chopped; sourdough 2 slices, griddled

15 minutes
serves 2
Easy

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

April 9, 2018 at 12:16 pm

Ingredients

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