Turkish Eggs

This is one dish everyone should try at least once in their life it’s that good! And such a quick dish to make!

Turkish Eggs are traditionally made using Aleppo Pepper flakes(also known as Turkish chilli flakes) but if you are unable to get them, Paprika or even Cayenne Pepper can be a substitute replacement in this recipe. However, you won’t experience the unique flavor of Aleppo Pepper flakes or the very gradual mild heat they release after each spoonful. For that very reason, this dish is warming and indulgent with a beautiful cooling and refreshing balance of garlicky yogurt that complements the nutty melted spiced butter divinely. It’s a dish perfect for all year round. And definitely one of my favorite egg-based lunches!

This dish is extremely quick to make and should be ready within the time it takes your eggs to poach.

Time it takes to make: 10 minutes

Ingredients: Serves 4:

-300ml Natural Yogurt

-4 eggs to poach

-One teaspoon Aleppo Chilli Flakes(also Known as Turkish Chilli Flakes), substitute option: Paprika or Cayenne Pepper

-2 cloves of Garlic

-Sea salt

-One tablespoon of Parsley

-50g Butter

-Glug of Olive Oil

-Fresh crusty bread - I recommend Sourdough

Shop Aleppo Chilli Flakes by clicking on the image below:

Method:

-Chop cloves of garlic ready for use. Measure out 300g of natural yogurt and mix in your chopped garlic along with 1 tablespoon of parsley and a good helping of sea salt. Stir well and distribute evenly into four bowls.

- Using an egg poaching pan or alternative method, set the eggs away to poach.

-Over low heat, in a separate pan melt the butter and add in 1 teaspoon of Aleppo Pepper flakes. Stir to allow the flavours to combine and take off the heat.

- At this stage the eggs should be ready so serve onto the bed of garlicky yogurt and douse each bowl with the golden butter sauce. Serve with fresh bread and enjoy.