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Turkish eggs recipe

Turkish eggs recipe

1 rating

Need a little brunch pick-me-up? Look no further than these Turkish eggs that have everything you need to feel rejuvenated. Paprika and chilli-infused butter adds a spicy richness to perk you up, whilst the cooling Greek yogurt and zingy freshly squeezed lemon adds a welcome burst of citrus to the dish. Grab a toasted pitta, dig in and enjoy the wonders of this brunch with a difference. See method

  • Serves 6
  • 12 mins to prepare and 8 mins to cook
  • 283 calories / serving
  • Vegetarian
  • Gluten-free

Ingredients

  • 80g salted butter
  • ½ tsp smoked paprika
  • ½ tsp crushed chillies
  • 6 medium eggs
  • 500g pot Greek-style yogurt, at room temperature
  • 1 lemon, zested and juiced
  • 2 garlic cloves, crushed
  • 5g fresh dill
  • toasted pitta, to serve (optional)

Each serving contains

  • Energy

    1175kj
    283kcal
    14%
  • Fat

    24g 35%
  • Saturates

    14g 69%
  • Sugars

    5g 5%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 5.4g Protein 11.2g Fibre 0.3g

Method

  1. Melt the butter in a small saucepan over a low heat. Add the paprika and chillies and cook for 2 mins or until the butter smells spicy. Set aside and keep warm.
  2. To poach your eggs, fill a wide saucepan with 5cm water and bring to the boil. Turn the heat right down to very low. Crack an egg into a teacup and gently slide it into the water. Repeat with the other eggs, one at a time. Cook for 3 mins until the whites have just set. Remove with a slotted spoon and drain briefly on kitchen paper. You may find it easier to do this in 2 batches.
  3. Meanwhile, spoon the yogurt into a heatproof bowl and stir through the lemon zest, juice and garlic. Season well. Place over a pan of barely simmering water (the water shouldn’t touch the bowl) and heat gently for 3 mins, stirring, until lukewarm. Be careful not to overheat it or it will split.
  4. Divide the warm yogurt between 6 shallow bowls. Top each with a poached egg, pour over the spiced melted butter and finish with a scattering of dill fronds. Serve with warm pittas for dipping, if you like.

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