Weekend Breakfast: Turkish Eggs

Posted on 7th May 2019. In

Turkish-Eggs-1

30 min prep | 15 min cooking | Serves 2

For me, eating good run-down-your-face, sticky-fingered, indulgent food is a MUST on a weekend. Whether you’re away on a weekend break or just kicking back at home.

Starting with this one: Turkish Eggs, inspired by a recipe from Changa restaurant in Istanbul, and adapted a la Nigella Lawson. Unbelievably dip-tastic (have the buttered sourdough on standby), with a cheeky little flash of heat. They’re just the thing to kickstart your Saturday morning; plus, they’re oh-so-simple to make.

You will need

  • Greek-style plain yoghurt (200g/7oz )
  • A garlic clove (crush it)
  • Sea salt flakes (1 tsp)
  • Unsalted butter (2 tbsp)
  • Extra virgin olive oil (1 tbsp)
  • Aleppo pepper (I used 1 tsp paprika and 1 tsp chilli flakes because I couldn’t find Aleppo pepper)
  • 2 large free-range eggs
  • Lemon juice (2 tsp)
  • Fresh dill, chopped
  • Thick sourdough toast, to serve

garlic-cloves

rosemary-herb

Do this:

Fill a saucepan up to 4cm deep with water and bring to the boil. Place the yoghurt into a heatproof bowl and stir in the crushed garlic and salt.

Place the bowl over your pan of water, making sure the base doesn’t touch the water. Stir until it has the consistency of lightly whipped double cream. Turn off the heat, leaving the bowl over the pan.

Melt the butter gently in a separate saucepan until it starts to turn hazelnut-brown. Turn the heat off, then drizzle in the oil, followed by the paprika and the chilli flakes. Then set aside.

Fill another saucepan with 4cm water and place over a medium heat for the eggs. Crack the first egg and gently tip it into a small cup and pour 1 teaspoon of lemon juice onto it, aiming for the white. Repeat with the second egg.

When the poaching water is just starting to simmer, gently slide in the eggs, one on each side of the pan. Turn the heat down and poach the eggs for 3–4 minutes, until the whites are set and the yolks still runny.

Spoon the warm, creamy yoghurt into two shallow bowls, top each with a poached egg, pour over the peppery butter, scatter on the chopped dill on top and eat with the toast.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Claire Robinson Founder of Weekend Candy
Short Breaks for Fabulous Females
Brilliant experiences, easy breezy itineraries, inspired spaces to stay, imaginative experiences. In short, your go-to destination for an incredible UK weekend or mid-weeker with the girls or your other half. Funny, honest and unfiltered - jump in.
CLAIRE, CHIEF WEEKENDER
About
Screen-Shot-2022-11-02-at-14.48.57
Sign up now!

FREE - 20 Great British Weekends eBook

Join our weekenders community and get a complete seasonal short breaks guide - FREE. Includes messing about on boats in spring, dinosaur-hunting in summer, cider tasting in autumn, quiet beaches in winter – all tried and tested by us!



Booking.com

Instagram Stories

Hook up on instagram - /weekendcandy


Have you seen
these yet?
The Weekend Edit & The Weekend Mini
Join our weekenders community and get a FREE Great British Weekends eBook!