Turkish Eggs

I’ve been meaning to make Turkish eggs at home ever since having them at Kopapa in Covent Garden; that Friday morning when I was hungover and in my eagerness to eat, ruined a great scarf by dribbling chilli butter. ‘Turkish eggs’ is a cover-all term for a number of egg dishes from the region, but most commonly refers to a dish of salted yoghurt with poached eggs and chilli butter.

I cannot stress enough that you should not eat this dish if you are already dressed for the day; this is definitely a dish to be eaten whilst you are still in your pyjamas. Better still, pyjamas that are promptly destined for the wash. It contains so many mess-making components that it is foolish to risk it: egg yolk, yoghurt, smoked-paprika infused butter that never comes out. It’s a hazardous breakfast.

Despite this, it is one of my new favourite egg dishes. I admit I had a yoghurt and eggs… really? moment, but was immediately convinced when the yoghurt, egg yolk and chilli butter fused together to form possibly the perfect topping for a slice of sourdough. Making this at home is simple. If you have the time, strain your yoghurt through a muslin for even better results.

Turkish Eggs

200ml thick Greek yoghurt
Sea salt
1 clove garlic, minced
60g unsalted butter
A few sage leaves
½ tsp smoked paprika
½ tsp chilli flakes
4 eggs
Sourdough bread, to serve

Combine the yoghurt, a pinch of salt and the garlic in a bowl and split between two plates. Melt the butter in a small saucepan, then add the sage, smoked paprika and chilli flakes. Cook until the butter sizzles then set aside.

Poach the eggs, then drain and set on top of the yoghurt.

Discard the sage from the butter, season with a pinch of salt and then drizzle over the eggs. Serve with a little cracked black pepper.

Serves two. Adapted from a recipe by Orangette.


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