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Turkish Eggs

Turkish Eggs

Serves pea 2 Clock icon 20 minutes
This dish is absolutely stunning to look at and has an incredible depth of flavour. Super comforting and on the table in under 20 minutes.

3 Farmdrop products in this recipe

£ 7 .45
3 items.

Here's how you do it

  1. Weigh out yoghurt into a large bowl, add grated garlic & 3 tbsp olive oil. Whisk vigorously for one minute if using hand whisk, or ten seconds with an electric whisk, just until it fluffs up. Set aside.

  2. In a small saucepan melt 50g butter, bubble gently until it turns into a nutty brown colour. Take off the heat, add chopped chilli, half tsp paprika and two tbsp olive oil.

  3. Bring a large pan of unsalted water to the boil. Add half a cap of white wine vinegar and turn down to just a slight simmer. Crack one egg into a cup. Create a vortex in the pan by stirring the water with a spoon in a circular motion. Gently add the egg in one smooth motion, then add the rest. A very soft egg will take 2 minutes, a firmer one will take 4 minutes. It does depend on the size of the egg and the temperature (if they're stored in the fridge they will take longer.) Scoop the eggs out one at a time and drain on kitchen paper.

  4. Spook yoghurt onto a plates, carefully place two poached eggs on top, drizzle over oil and serve with torn up bread for dunking.

Ingredients

  • 4 fresh eggs
  • 300g yoghurt
  • two thick slices of sourdough

From the Larder

  • 1 clove garlic, grated
  • 50g butter
  • 5 tbsp olive oil
  • 1 chilli, deseeded and finely chopped
  • half tsp paprika
  • half cap white wine vinegar

Suitable for

  • Vegetarians