Chilli crisp Turkish eggs
- Helena Busiakiewicz
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.5 out of 5.2 ratingsRate
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Enjoy these creamy Turkish eggs for brunch. Timing is key; have all your ingredients prepped and ready before you start cooking to ensure it's served warm
Low sugar
Vegetarian
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Sourdough
A star rating of 3.7 out of 5.20 ratings
Rye sourdough bread
A star rating of 4.7 out of 5.24 ratings
Baguettes (French bread)
A star rating of 4.1 out of 5.39 ratings
Ingredients
Nutrition
Units:
MetricUS
-
175g Greek yogurt
-
1 small garlic clove
grated
-
4 eggs
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25g salted butter
-
1 spring onion
finely sliced
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1 tbsp crispy chilli oil
(you want more of the chilli ‘bits’ rather than the oil itself)
-
10g chives
finely sliced
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toasted sourdough
to serve
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Nutrition: Per serving
-
kcal399
-
fat34g
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saturates16g
-
carbs5g
-
sugars4g
low
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fibre0.3g
-
protein19g
-
salt1.06g
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Method
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step 1
Put the yogurt in a medium heatproof bowl and stir in the garlic. Season to taste and set aside.
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step 2
Half-fill a saucepan with water and bring to the boil. Turn the heat down to medium and sprinkle in a pinch of salt. Crack each egg into its own small cup. Stir the water to create a whirlpool effect. When the whirlpool has nearly subsided, gently tip in one of the eggs. Cook for 3-4 mins until set, then remove to a plate lined with kitchen paper using a slotted spoon to drain. Repeat with the rest of the eggs.
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step 3
Turn the heat down slightly and set the bowl of garlic yogurt over the pan, ensuring it doesn’t touch the water. Whisk for a few minutes until warm, then remove.
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step 4
Meanwhile, melt the butter in a small frying pan over a medium heat and cook the spring onion for 3-4 mins until sizzling. Stir in the crispy chillies and a pinch each of salt and pepper. Cook for another minute, then stir in half the chives. Warm two serving bowls.
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step 5
For each serving, spoon a couple of tablespoons of the garlic yogurt into a warm bowl and put 2 eggs on top. Cover with another spoonful of yogurt, then drizzle over the chilli butter and scatter over some of the remaining chives. Serve with some toasted sourdough for scooping, if you like.
Recipe from Good Food magazine, December 2025
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A star rating of 4.5 out of 5.2 ratings
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