Sunday, 8 January 2017


Now this dish was a bit of a revelation. Its popped up a few times recently in magazines, books and the internet as a new idea for serving eggs at breakfast time. It might seem a bit strange to be called Turkish eggs when it uses Greek yogurt but I don't really care. All I care about is knowing that yogurt, eggs, garlic, herbs and chili oil can all work together to create a brilliant breakfast (or lunch!) time dish that I'll be honest, I was hesitant to try but can now confirm is delicious. Who'd of thought it eh?

There isn't much to talk about here other than to say if you want to make it a January diet friendly version you could just sprinkle over some chili flakes at the end rather than making the chili paprika butter drizzle although I would say that it is only a drizzle. It's not going to kill you especially if you have it on a weekend as a little treat. Go on; you deserve it!

Recipe below is for a solo serving. Double up the quantities for a lunch for two and so on.
  Lets get crackin'!

Turkish Eggs

3 Heaped Tbsp Greek Yogurt
1 Grated Garlic Clove
Salt And Pepper To Season
Tbsp Butter
Large Pinch Of Chili Flakes
1/2 Tsp Paprika
1 Tsp White Wine Vinegar
2 Large Eggs 
4 Mint Leaves
Sprig Of Parsley Leaves

  1. Begin by mixing together the Greek yogurt and garlic with a good pinch of salt and pepper. Leave to one side.
  2. Next in a small pan on a medium heat, add the butter and fry until melted. Add in the chili flakes and paprika and keep frying until the butter is bubbling and has turned a nice red color. Remove the pan from the heat and leave to one side.
  3. Next, it's time to poach your eggs. Bring a pan of water to the boil and spoon in the white wine vinegar. Reduce to a simmerand then crack the eggs into the water and poach until the eggs float to the surface. Remove the eggs from the pan and drain on some kitchen paper.
  4. Turkish eggs assemble! Spoon the garlic yogurt onto a plate, place the eggs on top and drizzle over the chili butter. Finely chop the mint and parsley and sprinkle over the top and give everything one last crack of black pepper for good luck!
Your Turkish eggs are now ready to go. The next part is the sexiest part! Get a knife and slice it through your egg yolk and let all that golden goodness ooze out all over the garlic flavored Greek yogurt. It will take all your self control at this point to not just face plant the whole plate and inhale it but please take your time and enjoy the combinations of the freshly chopped herbs with punchy chili butter alongside the creamy garlic yogurt and that sticky yolk. All the elements really works so well together that there is only one word that I can use to describe this dish. Terrific!

No comments:

Post a Comment