Turkish eggs is a lovely brunch idea of warmed creamy garlicy yogurt with soft poached eggs, chorizo butter and spicy pul biber or Turkish red pepper flakes. Sounds unusual but is so delicious!
Ingredients: (serves 2)
- 4 eggs
- 200g Greek yogurt
- 2 garlic cloves, grated
- 1 tsp butter
- Chorizo (optional), I used about half a ring, chopped
- Parsley, finely chopped
- Pul biber or Turkish red pepper flakes (can get from Waitrose)
- Toasted bread (to serve)
- If using chorizo, add the 1tsp butter to the pan. Once, melted add the chorizo and fry until crispy.
2. Then to make the eggs, I use the cling film method. Place some cling film over a small bowl. Add spray oil to this. Then crack in the egg. Once cracked in, tie up the end with a knot.
3. Add them to a pan of boiled water. I put this on a simmer for around 5-6 minutes.
4. On top of the pan with the poaching eggs, place a bowl- so that it is over the heat (use only a medium heat). Add the yoghurt to the bowl with the grated garlic and some salt. Keep this here until the eggs are done- stirring, so that the yogurt becomes a thinner consistency and is warmed.
5. Once the eggs are done, run them in cold water to stop them from cooking. Spread out the yogurt in 2 bowls. Remove the cling film off the eggs and add them- I like to cut them so that they are runny in the yogurt.
6. Then add the chorizo (if using), parsley and pul biber. Serve with toasted bread.