Turkish eggs are such a great brunch dish, the garlicky yoghurt topped with a herby butter sauce and gooey poached eggs is such a winning combo. It’s also ridiculously easy to prepare (as long as your egg poaching skills are on point!). They taste fantastic with a side of warm sourdough bread, make sure you use it to scoop up your egg yolk and sauce.
- 200g greek yoghurt
- 1 small garlic clove, minced
- sea salt flakes
- 2 eggs
- handful of fresh dill, roughly chopped
- 25g butter
- 1 teaspoon aleppo pepper (or chilli powder/paprika)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sumac
- Stir your garlic into your yoghurt and place in a bowl. Sprinkle some sea salt on top.
- On a low heat, add your butter a small saucepan. Once it has melted stir in your aleppo pepper and olive oil and then pour your butter sauce over the yoghurt.
- Poach your eggs. The way I do this is by bringing a saucepan of water to boil, cracking the egg into a mug and then adding to the saucepan with the water on simmer, it usually takes about 1 minute. There are loads of tips and tricks for poaching eggs flying about on the internet, I have found this usually works fine!
- place your eggs on top of your yoghurt mixture then sprinkle your sumac and dill on top.