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
5ml smoked paprika
5ml chilli flakes
5ml Szechuan pepper
1ml ground cumin
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”
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!