Turkish Eggs Recipe

Turkish eggs

  • 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

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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.

Try one of our other egg recipes here...

Coddled Egg Recipe with Duck Eggs and Smoked Haddock

Nutritional Information

  • Kcals 466
  • Fat 37.5g
  • Saturates 19.2g
  • Carbs 17.3g
  • Sugars 4.1g
  • Fibre 1.1g
  • Protein 14.2g
  • Salt 1g
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