Turkish Eggs is a really lovely brunch or breakfast dish which is especially good after a night of over indulgence as it has a fiery kick to it.
The below serves 2:
- 1 tsp olive oil
- 1 red onion
- 1 garlic clove
- 1 large tomato
- 1 tsp pul biber
- 1 tbsp tatli (red pepper paste) - you can use tomato puree here if you're unable to find Tatli
- 4 tbsp fat free yoghurt
- 3-4 eggs
- 1 lemon
- Handful dill fronds
Boil a full kettle of water for the eggs and yoghurt.
To make the sauce, finely dice the onion, garlic and tomato and saute in the olive oil on a medium heat until beginning to soften, then add the pul biber and tatli and season well with a pinch of salt and a generous amount of black pepper and allow to cook down for 15 minutes.
Place the yoghurt into a bowl and place over a small pan of just boiled water to warm through, and stir.
For perfectly poached eggs, I use the same method every time which results in a runny yolk - although not perfect rounds, we don't mind it rustic around here. Place just boiled water in a saucepan, add a pinch of salt and a drop of white wine vinegar and use a spoon to make the water swirl a little before cracking in each egg and cooking for exactly 3.5 minutes.
To gently remove the eggs once cooked, I use a slotted spoon and place onto a plate with some kitchen towel or a clean tea towel to remove any excess moisture.
Now spread the sauce over a plate or a bowl, add half of the yoghurt to each, right in the centre, then the poached eggs. Scatter over some dill fronds and squeeze over the lemon juice.
Finish with a few more pul biber flakes and serve with some crusty bread or a slice of toast. Enjoy!
For some more brunch inspo I've included some favourites below:
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