Turkish Eggs

Many people wouldn't think to pair yogurt with poached eggs, but this might just become your new favourite breakfast. Serve with toasted crusty bread for dipping.

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Serves
2
Total Time
10 Minutes
Ingredients
175g of plain yoghurt
50g of butter
2 small garlic cloves
1 tsp of Aleppo pepper
1 tbsp of extra virgin olive oil
2 eggs
2 slices of sourdough
5g of dill
Salt & freshly ground black pepper
Method
Step 1
Mix the yoghurt with some seasoning and divide between 2 shallow bowls. Set aside to allow it to warm up a little.
Step 2
Melt the butter in a small saucepan over a medium-high heat until beginning to brown. You don’t want to burn it, but you are looking for a golden nutty colour. Meanwhile, finely chop one garlic clove. Remove the pan from the heat and add the garlic, Aleppo pepper and olive oil. The butter should foam a little. Swirl the pan to mix and set aside but keep warm.
Step 3
Boil your kettle and use it to fill a second small saucepan of water and set over a high heat. Poach your eggs using your preferred method (this is a contentious subject and there is no right way! You can add your eggs while the water is boiling rapidly, then turn the heat right down, but others prefer to use vinegar or swirl the water to make a whirlpool. The main thing is to make them your way). Drain the eggs on a piece of kitchen paper to remove any excess water.
Step 4
Toast your bread. Once done, rub the toast with the second peeled garlic clove while still hot – this is optional but I love the garlicky kick it gives.
Step 5
To serve, place an egg in each bowl on top of the yoghurt, then generously spoon over the melted butter. Season well before garnishing with the dill (you can chop the dill or pick the fronds for this). Serve immediately with the toast.

Supper by Flora Shedden (Hardie Grant, £22) Photography by Laura Edwards.

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