Published in the TML Magazine Issue 10, 2021
TURKISH EGGS
By Tess Prince
@lovefoodibiza
Ingredients
- 150g thick greek yogurt (at room temperature)
- 1 clove garlic finely crushed
- ½ tsp sea salt (Maldon if possible)
- 25ml extra virgin olive oil
- 25g butter
- ½ tsp Aleppo chilli flakes
- Few drops of chipotle Tabasco (optional)
- 4 free range organic eggs
- White vinegar
- Fresh dill
- Nasturtium leaves (optional) or watercress or rocket.
- Dukkah blend to sprinkle
- Toasted sourdough or rye bread to serve.
Instructions
- Mix the yogurt, garlic and salt with half the olive oil until combined and creamy. Set aside.
- Now cook the butter over medium heat until pale brown, remove from the heat and add the chilli flakes gently simmer for about 10 seconds – remove from the heat.
- Now poach the eggs, add the vinegar to a litre of simmering water (not boiling) Fewer bubbles means less agitation of the water that can disperse the egg whites. I crack the egg into a cup first, then gently slide the egg into the water – runny eggs will need approximately 5minutes.
- Place the yogurt between warmed bowls. Place 2 poached eggs in each bowl then drizzle the chilli butter and sprinkle over dill and a dukkah blend. Also nasturtium leaves add a beautiful peppery flavour – watercress works just as well.
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