Turkish Eggs

If you have been to Turkey then you will know that the Turks love their breakfasts. Whole feasts of plates laid out on the table for people to share and chat over. It’s a very communcal feel to enjoy a weekend morning.

This is one of my favourites pieces of that feast – and easy to do at home. High in protein and good fats – and for me, spices in the form of Pul Biber, a Turkish chilli also known as Aleppo Pepper after it’s city of origin. It’s a fruity warmth and superior to chilli flakes, so look it up.

And an appology to Turkish people here – I’m using Greek yoghurt since that’s all we can get in the UK .

Perfect poached eggs:

  • 2 eggs, as fresh as possible

Boil a pan of water – the reduce to a gentle simmer.

Crack your egg into a ramekin or small bowl, then tip into a sieve to allow the runnier part of the egg white to drain away. The net result of this step is that we retain the firmer part of the egg white which means the egg will hold together in the pan be much nicer.

Lower the eggs gently into the water. Cook for 3-4 minutes until the white is set, but the yolk is still runny.

For the chilli bitter:

  • 25g butter
  • 2 tsp pul biber (or chilli flakes)

In a pan, met the butter and stir in the pul biber. Keep warm.

To serve:

  • 4 tbsp Greek yoghurt (sorry Turkish people!)
  • Toasted Ciabatta

Spoon the yoghurt into a small bowl, and make a well in the centre in which we can place the eggs. Lower the eggs into the well, then spoon over the spiced butter.

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