Turkish Eggs
Turkish Eggs

Turkish Eggs

Turkish eggs is a dish that dates back to the 15th century in the Ottoman Empire. Poached eggs sit on a bed of thick, creamy, garlicky yoghurt before being drizzled with warm chilli butter. Paired with a crunchy hunk of toast, this makes for one of the best egg dishes around.
Photography: MATT RUSSELL

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Total Time
15 Minutes
300g of full-fat thick Greek yoghurt
1 small garlic clove, finely grated
¼ tsp of sea salt flakes, plus extra to season
40g of unsalted butter
1 tsp of Aleppo chilli pepper
1 tbsp of white wine vinegar
4 cold eggs
1 handful of dill, torn
1 handful of parsley, torn
Toasted sourdough, to serve
Step 1
Mix the yoghurt, garlic and sea salt together in a large bowl. Chill in the refrigerator until needed.
Step 2
Heat the butter in a large frying pan over a medium heat until foaming, then add the Aleppo chilli pepper and fry for 2 minutes. Add a pinch of salt. Set aside.
Step 3
Bring a deep saucepan of salted water to a simmer. Coat an egg cup or small ramekin with some of the vinegar, then crack an egg into the cup. Reduce the heat to a very low simmer and swirl the water vigorously to create a vortex. When the vortex has almost subsided, carefully drop the egg into it. Cook for 3 minutes, undisturbed, then carefully scoop out the egg with a slotted spoon and set aside on a plate. Repeat with the remaining eggs.
Step 4
Warm the butter. Spoon the yoghurt into 4 bowls, then top with the eggs, spiced butter and herbs. Serve with lots of thick, toasted sourdough for dunking.

Recipe extracted from The Modern Spice Rack by Rachel Walker and Esther Clark (£22, Hardie Grant). Photography by Matt Russell

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