This version of Turkish eggs combines creamy, garlicky yoghurt with perfectly poached eggs, topped off with a spicy butter sauce featuring Fuoco crispy chilli oil. Serve with toasted sourdough for a brunch that's indulgent yet easy to make.
Ingredients:
- 200g Greek yoghurt
- 1 garlic clove, minced
- 1 tsp Maldon sea salt flakes
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 tbsp Fuoco crispy chilli oil
- 1 tbsp Honey
- 2 large eggs (cold from the fridge)
- 2 tsp fresh lemon juice
- Chunky, toasted sourdough (to serve)
Method:
- Garlicky Yoghurt Sauce: Whisk the Greek yoghurt, minced garlic, and sea salt together. Divide the yoghurt between two serving bowls and set aside.
- Make the Spicy Butter Sauce: Melt the butter in a small pan over low heat until it turns golden and nutty. Remove from the heat, then stir in the honey and Fuoco crispy chilli oil. The mixture will foam up with a rich, spicy aroma. Set aside.
- Poach the Eggs: Bring a wide saucepan of water (about 4cm deep) to a simmer. Crack each egg into a fine mesh strainer over a bowl, letting the watery egg whites drip through. Transfer the egg into a small cup or ramekin. Add 1 tsp of lemon juice to each egg to help firm up the whites.
- Cook the Eggs: Gently slide the eggs into the simmering water and reduce the heat so the water remains still. Poach for 3-4 minutes until the whites are set but the yolks remain soft. Use a slotted spoon to lift the eggs out onto a paper towel-lined plate.
- Assemble: Spoon the creamy yoghurt into two shallow bowls, place a poached egg on each, and drizzle with the spicy butter sauce. Scatter with chopped dill for a fresh finish.
- Serve: Serve with thick slices of toasted sourdough, perfect for dipping into the garlicky yoghurt and runny egg.
Creamy, spicy, and absolutely delicious – these Turkish eggs deliver big flavour with minimal fuss, making them the ultimate brunch or breakfast treat!