Turkish eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 red chillifinely sliced
- 50g butter
- 1 garlic clovecrushed
- 200g Greek yogurt
- ½ lemonjuiced
- 1 tbsp white wine vinegar
- 2 medium eggs
- 2 tsp sumac
- small pack corianderleaves picked
- toastto serve
Nutrition: per serving
- kcal402
- fat36g
- saturates21g
- carbs5g
- sugars5g
- fibre0g
- protein13g
- salt0.7g
Method
step 1
Put the chilli and butter in a small pan and melt on a very gentle heat to ensure the chilli flavour infuses while you make the rest of the dish.
step 2
Whisk the garlic into the yogurt. Season well and add the lemon juice. Bring a large pan of water to a simmer. Add the vinegar, make a swirl with a large spoon, then crack each egg into the water. Poach for 3 mins until set, then drain on kitchen paper.
step 3
To serve, put half the yogurt in each bowl, add a poached egg to each, then drizzle with the melted chilli butter. Season, top with sumac and coriander leaves, and serve with toast.
