Turkish Eggs

Turkish Eggs

By: Georgia Harding

This is a pretty special, indulgent breakfast that will
revolutionise how you think about ingredient pairing! The
spiced butter, freshly poached eggs and cool garlic yoghurt
is an amazing combination that will have you making this
again and again.

Ingredients

• 250g full-fat natural yoghurt
• 1 clove garlic, minced
• Sea salt & freshly ground black pepper
• 60g butter
• 1 tsp sweet paprika
• 1⁄2 tsp ground cumin
• 1⁄2 tsp smoked paprika
• 4 free-range or organic eggs
• 1 tbsp vinegar, any kind works
• 1⁄2 lemon, cut into wedges
• Fresh parsley, mint & coriander
• 2 slices sourdough bread or flatbread

Method

• Mix together the yoghurt, garlic, salt and pepper in a small bowl.
  Divide into 2 serving bowls and set aside.
• Place a pan over medium heat, add the butter and spices, and cook
  until the butter melts and begins to foam. Remove from the heat.
• To poach the eggs, add 5-6cm of water in a large pan or pot. You may
  need to add more water depending on the size of your pot.
• Bring to the boil, then add the vinegar and reduce the heat so the
  water is barely moving.
• Crack the egg open and strain the excess watery part of the white
  (give it a gentle jiggle). Carefully pour the egg into the hot water. If
  you’d prefer, you can also transfer it to a small bowl or ramekin and
  then to the water. Repeat for remaining eggs.
• Cook to your liking (approx. 3 mins for a soft-poached egg, longer
  for firmer).
• Remove the eggs with a slotted spoon, starting with the egg you
  placed in the water first. Place 2 in each bowl.
• Spoon the spiced butter over the top of the poached eggs and yoghurt.
• Serve with the lemon wedges, herbs and flatbread or sourdough to
  scoop up all the delicious buttery sauce.