Five minute Turkish eggs with Turkish toast recipe
by Gizzi Erskine |
1 comment |
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A fantastic recipe for poached eggs with a turkish twist. Providing the perfect, smooth mix of eggs and Greek yoghurt with a hint of spice.
At a glance
- Cuisine Turkish
- Recipe Type Breakfast
- Difficulty Easy
- Preparation time 5 mins
- Cooking time 5 mins
- Serves 2 people
Ingredients
- 200 g (7.1oz) Greek yoghurt
- 1 Small garlic clove, crushed
- 4 Large eggs
- 25 g (0.9oz) Butter
- 0.5 tsp Hot paprika
- 1 Squeeze of lemon juice
- 2 Slices of sourdough bread, sliced, griddled and buttered to serve
Step-by-step
- Mix together the yogurt and garlic and split between two small bowls. Bring a pan of salted water to the boil then poach two eggs (Gizzi uses free range) for 3 minutes so the yolks are still soft. Lift each egg out with a slotted spoon and drain on kitchen paper.
- While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice, watching out as it will splutter. Place two eggs into each bowl of yogurt. Drizzle the butter over the egg and yogurt.
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Comments
by glynnchristian | on 28 November 2011
It's hard to believe how good this simple combination is; spiced warm butter on cold yoghurt? I first ate it in Istanbul where the main component was meat-stuffed pasta - like tortellini but authentically Turkish. Once cooked and drained they were put into a dish, the thick yoghurt spooned over and then hot paprika-butter. I still can't imagine why this isn't one of the world's best known combinations.
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