Turkish Eggs

Living in an area of Hackney that has a large Turkish community means a wealth of amazing Turkish bakeries - Akdeniz Bakery on Stoke Newington High Street is my favourite. If you’re in the area, get some of their sourdough. Turkish Eggs, or Çilbir is a great weekend breakfast. Make sure you’ve got lots of toast for mopping up all of that garlicky yoghurt. Some lightly fried chorizo wouldn’t go amiss as a little addition.

Turkish Eggs

Serves 2

Ingredients:
200g full fat greek yoghurt
1 fat clove of garlic, finely grated (or two if they are smaller)
60g butter
½ tsp smoked paprika
½ tsp chilli flakes
4 eggs
Salt
Bread for toasting


Method:

  1. If you can, take the yoghurt out of the fridge an hour before you plan to eat, I prefer it not to be fridge cold - but that’s just my preference.

  2. In a bowl, mix the yoghurt with the grated garlic and a good pinch of flaked sea salt. Leave to one side.

  3. Poach your eggs - I’m sure everyone has their own method and if you do, stick with it. If not, here’s mine - crack your egg into a teacup or small ramekin. Put a saucepan of water over a medium heat, just before it comes to the boil, add a good dash of vinegar and turn the heat right down. Carefully pour your egg into the water, getting the cup or ramekin as close to the water as you can. I don’t create a whirlpool, controversial, I know. Leave for 1½ minutes the remove with a slotted spoon.

  4. Meanwhile, in a small shallow pan, melt the butter. Do this over a very low heat and let it melt slowly. When it starts to turn a lovely golden brown colour, remove from the heat and mix through the paprika and chilli flakes - I like to use a small whisk to do this.

  5. Split the yoghurt between two bowls, top with the poached eggs and spoon over the chilli butter. Serve with lots of toast for mopping up the garlicky yoghurt.