Turkish Eggs

If you’re looking to impress your friends with something fancy for brunch over the weekend, look no further! This is one of the easiest dishes to make and all the elements can be prepped ahead of time, while only assembling at the time of serving. It’s got the looks, and is bursting with flavour that everyone will be wanting seconds.

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Ingredients

For the Yogurt Base

  • 1 cup plain yogurt

  • 2 cloves garlic, grated

  • 2 tsp fresh thyme

  • Salt to taste

For the Poached Eggs

  • 2 eggs

  • Dash of vinegar

  • 1 pot boiling water

For the Chilli Oil

  • 50g butter

  • 1 tbsp olive oil

  • Salt to taste

  • 1/4 tsp cayenne pepper

  • 1/4 tsp sumac

Method of Preparation

  1. Add all the ingredients for the yogurt base to a bowl. Mix well together. Set aside.

  2. Heat a pot of water and bring to boil. Add a dash of vinegar to it. If the water is bubbling too much, reduce the heat and wait till only little bubbles are travelling up to the surface of the water.

  3. Crack open an egg into a small bowl. Create a whirlpool in the pot of boiling water. Gently drop the egg into the pot. Allow it to cook for 3-4 minutes. Remove with a slotted spoon, and drain any excess water. Set aside.

  4. For the chilli oil, heat the butter in a small pan on low heat. Once it melts and begins to bubble a little, add the olive oil. Turn off the heat. Add the remaining ingredients and mix well.

  5. Assembling it all - Add a few spoons of the yogurt mix to a plate and spread out in circular motion with a spoon. Place the egg on top of the yogurt and add a generous helping of the chilli oil to top it off!

  6. Enjoy immediately, with a side of fresh bread!