Turkish eggs

You may poach or fry the eggs for this traditional recipe.

250ml Greek yoghurt
1 clove of garlic, minced
30ml chopped mint leaves
grated rind of 1 lemon

45ml olive oil
30g butter
5ml smoked paprika
5ml chilli flakes
5ml Szechuan pepper
1ml ground cumin

4 eggs

Add the yoghurt, garlic, mint and lemon rind to a small bowl.
Season with salt and whisk to mix.
Divide the mixture between 2 serving plates and set aside.

Pour the olive oil into a small pan, add the butter and allow to melt over a medium heat.
Add the smoked paprika, chilli flakes, Szechuan pepper and cumin to the pan and stir around for a minute or so.
Take the pan from the heat and set aside.

Place a saucepan on high heat and fill it 10cm deep with water. Bring to the boil and then reduce to a very low simmer.
Crack one egg at a time, into a cup and gently slide it into the simmering water.
Wait about 20 seconds before adding the next egg.
Poach the eggs for 3 minutes, remove them with a slotted spoon and set 2 eggs on the yoghurt mixture.
Spoon the spicy butter over the eggs and drizzle the rest on the plate.
Serve with small pita breads to mop up the sauce.

One thought on “Turkish eggs

  1. Thank you for this!
    I’ve been a fan of Turkish Eggs ever since a visit there some years ago. I’ve followed Nigella’s YouTube recipe mostly, but always felt it could do with more “ooompf”. You’ve added all my favorites (Paprika, Schezuan pepper, Cumin) to the essential chilli flakes – at last, it’s like Turkish Eggs for adults! Looking forward to breakfast already!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s