Name: Turkish eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 red chilli finely sliced; 50g butter; 1 garlic clove crushed; 200g Greek yogurt; ½ lemon juiced; 1 tbsp white wine vinegar; 2 medium eggs; 2 tsp sumac; small pack coriander leaves picked; toast to serve

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Turkish eggs

Turkish eggs

Elena Silcock

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.8 out of 5.14 ratingsRate

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Looking for a warming bowl of comfort food for two? These easy vegetarian Turkish poached eggs can be ready in just 20 minutes

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 red chilli

finely sliced
50g butter
1 garlic clove

crushed
200g Greek yogurt
½ lemon

juiced
1 tbsp white wine vinegar
2 medium eggs
2 tsp sumac
small pack coriander

leaves picked
toast

to serve

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Nutrition: per serving

kcal402
fat36g
saturates21g
carbs5g
sugars5g
fibre0g
protein13g
salt0.7g

Method

step 1

Put the chilli and butter in a small pan and melt on a very gentle heat to ensure the chilli flavour infuses while you make the rest of the dish.
step 2

Whisk the garlic into the yogurt. Season well and add the lemon juice. Bring a large pan of water to a simmer. Add the vinegar, make a swirl with a large spoon, then crack each egg into the water. Poach for 3 mins until set, then drain on kitchen paper.
step 3

To serve, put half the yogurt in each bowl, add a poached egg to each, then drizzle with the melted chilli butter. Season, top with sumac and coriander leaves, and serve with toast.

Recipe from Good Food magazine, April 2017

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A star rating of 4.8 out of 5.14 ratings

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