This is my take on the spicy Turkish Eggs – spicy but with a zippy herby sauce to balance the heat. The ingredients/sauces are enough to feed one person.
Red Sauce:
60g butter, cubed
10ml finely chopped red chilli
1,2ml ground cumin
Green Sauce:
125ml measuring cup, tightly packed with parsley
1 clove of garlic, minced
one quarter of a red onion, finely chopped
a pinch of salt
30ml olive oil
20ml red wine vinegar
3 eggs
cocktail tomatoes
baby spinach leaves
radish, sliced
cucumber, finely diced
For the Red Sauce:
Add the butter to a pan set over medium-high heat and allow it to melt.
Swirl the butter in the pan for 2 minutes while it bubbles away.
Pour it into a small heatproof bowl and add the chilli and cumin.
Stir through and leave to develop the flavours.
For the Green Sauce:
Chop the parsley very fine and add it to a small bowl.
Add the rest of the ingredients and stir through.
Set aside to develop the flavours for about 15 minutes.
Fry the eggs sunny side up.
Arrange the tomato, spinach, radish and cucumber around the egg.
Drizzle the red and green sauce over the plate and serve immediately.
My Whisk and I 