Turkish-style eggs
Ingredients
Metric
Imperial
Garlic yogurt
- 250g of Greek yoghurt
- lemon juice, a squeeze
- 2 garlic cloves
Coriander and dill sauce
- small bunch of coriander, leaves picked
- small bunch of dill fronds, picked
- 1 pinch of ground cumin
- 1 garlic clove
- 1 juice of half a lemon
- 3 tbsp of extra virgin olive oil
- 1 green chilli, deseeded (optional)
Eggs
- 25g of butter
- 1 tbsp of Aleppo chilli flakes
- 1/2 tsp nigella seeds
- 1 tsp white wine vinegar
- 2 Freshlay Farms Golden Yolker® eggs
To serve
- dill fronds, to garnish
- sourdough, toasted
Method
Combine the yoghurt, lemon juice and garlic with some salt and pepper and mix well. Set aside
- 250g of Greek yoghurt
- lemon juice, a squeeze
- 2 garlic cloves
Combine all the ingredients for the sauce in a small blender with a pinch of salt and whizz until the herbs have all broken down, adding more olive oil if needed
- small bunch of coriander, leaves picked
- small bunch of dill fronds, picked
- 1 pinch of ground cumin
- 1 garlic clove
- 1 juice of half a lemon
- 3 tbsp of extra virgin olive oil
- 1 green chilli, deseeded (optional)
In a small saucepan, melt the butter, then add the Aleppo pepper and nigella seeds. Simmer gently for a minute or so
- 25g of butter
- 1 tbsp of Aleppo chilli flakes
- 1/2 tsp nigella seeds
Bring a saucepan of water to a simmer and add the vinegar. Crack one egg into a small sieve to drain any excess white, then poach for about 3 minutes until just set. Set aside on an oiled plate or tray and repeat with the second egg
- 1 tsp white wine vinegar
- 2 Freshlay Farms Golden Yolker® eggs
Arrange the yoghurt in two serving bowls and top with the egg
Top each bowl with a swirl of the coriander sauce, the spiced butter and the dill fronds
- dill fronds, to garnish
- sourdough, toasted
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