Turkish eggs

Here’s our Turkish de-light! This popular Turkish breakfast dish makes a nice change from regular poached eggs and we’ve reduced the calories in our new version. You don’t have to heat the yoghurt like we suggest but it is a good way of bringing the temperature up, making the dish even nicer to eat, and it helps to mellow the garlic. Up to you whether you serve this with one or two eggs per person – we like two.

A plate of Turkish eggs with two poached eggs on a bed of yogurt, drizzled with chili-infused oil and garnished with fresh parsley, straight from the Hairy Dieters' Simple Healthy Food collection.

Turkish Eggs - photography by Andrew Hayes-Watkins

Info

Serves
2 - 4
Prep time
5 minutes
Cooking time
10 minutes
Calories
288 per serving

Ingredients

Yoghurt

  • 150g yoghurt or thick kefir
  • 1 small garlic clove, crushed (optional)
  • Zest of ½ lemon
  • Sea salt

Chilli oil

  • 1 tbsp olive oil
  • 1 tsp butter
  • ½ tsp paprika
  • ½ tsp chilli flakes

To serve

  • 1 tsp white wine vinegar
  • 2–4 fresh eggs
  • Juice of ½ lemon
  • Leaves from a few parsley sprigs, finely chopped

Method

  1. First prepare the yoghurt or kefir. Put it in a heatproof bowl with thegarlic, if using, the lemon zest and a pinch of salt. Set the bowl overa saucepan of simmering water and whisk the yoghurt or kefir as itheats. The aim is to get it to blood temperature. Remove the bowlfrom the heat, cover and set aside while preparing the eggs and oil.

  2. To prepare the oil, heat the olive oil and butter in a small saucepanuntil the butter has melted. Add the paprika and chilli flakes and swirlaround to combine. Season with salt.

  3. To poach the eggs, bring a saucepan of water to the boil and add the vinegar. Lower the eggs, still in their shells, into the water and leave for 20 seconds exactly, then remove.

  4. Turn the heat down to a simmer. Swirl the water to create a whirlpool effect and carefully crack the eggs into the water, one at a time. Cook for 3 minutes, then remove with a slotted spoon and place on some kitchen paper to drain.

  5. To assemble, divide the yoghurt or kefir between 2 shallow bowls and top with the eggs. Drizzle over the chilli oil, then squeeze over the lemon juice and garnish with the parsley.