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Turkish eggs recipe

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Need a little brunch pick-me-up? Look no further than these Turkish eggs that have everything you need to feel rejuvenated. Paprika and chilli-infused butter adds a spicy richness to perk you up, whilst the cooling Greek yogurt and zingy freshly squeezed lemon adds a welcome burst of citrus to the dish. Grab a toasted pitta, dig in and enjoy the wonders of this brunch with a difference. See method

Serves 6
12 mins to prepare and 8 mins to cook
283 calories / serving
Vegetarian
Gluten-free

Ingredients

80g salted butter
½ tsp smoked paprika
½ tsp crushed chillies
6 medium eggs
500g pot Greek-style yogurt, at room temperature
1 lemon, zested and juiced
2 garlic cloves, crushed
5g fresh dill
toasted pitta, to serve (optional)

Each serving contains

Energy
1175kj
283kcal 14%
Fat
24g 35%
Saturates
14g 69%
Sugars
5g 5%
Salt
0.7g 12%

of the reference intake
Carbohydrate 5.4g Protein 11.2g Fibre 0.3g

Method

Melt the butter in a small saucepan over a low heat. Add the paprika and chillies and cook for 2 mins or until the butter smells spicy. Set aside and keep warm.
To poach your eggs, fill a wide saucepan with 5cm water and bring to the boil. Turn the heat right down to very low. Crack an egg into a teacup and gently slide it into the water. Repeat with the other eggs, one at a time. Cook for 3 mins until the whites have just set. Remove with a slotted spoon and drain briefly on kitchen paper. You may find it easier to do this in 2 batches.
Meanwhile, spoon the yogurt into a heatproof bowl and stir through the lemon zest, juice and garlic. Season well. Place over a pan of barely simmering water (the water shouldn’t touch the bowl) and heat gently for 3 mins, stirring, until lukewarm. Be careful not to overheat it or it will split.
Divide the warm yogurt between 6 shallow bowls. Top each with a poached egg, pour over the spiced melted butter and finish with a scattering of dill fronds. Serve with warm pittas for dipping, if you like.

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