Need breakfast or brunch inspiration? Look no further - Turkish Eggs are healthy, quick to make, and bursting with flavour, texture and goodness.
Collect together your equipment (see Recipe Notes below) and ingredients.
Prepare the yoghurt base: in a mixing bowl stir together the Greek yoghurt, garlic, salt and half of the chopped fresh dill.
You can either serve the yoghurt as is, or you can warm it slightly by sitting the mixing bowl over a saucepan of barely simmering water and heating very gently. Give it an odd stir and check it is not getting too warm.
Poach the eggs: place a sieve over a bowl and crack one egg at a time into the sieve so that the really runny white can be separated from the egg. Tip the egg into a ramekin and repeat.
Fill a pan with sufficient water to cover the eggs and bring to a very, very gentle simmer. You should be able to see small bubbles on the base of the pan, the water should not be splashing around. Try not to use a very deep pan. Gently tip the eggs in the water and cook for 2 – 3 minutes, until the white has set and the yolks are soft, or cooked to your liking.
Make the Aleppo butter: melt the butter over a medium heat, add the olive oil and Aleppo pepper and stir to mix.
Assemble the dish:
- a layer of yoghurt on the base of a plate
- an egg or two eggs
- drizzle over the Aleppo butter
- crumble over some feta cheese
- sprinkle over the remaining fresh, chopped dill
Serve with hot fresh toasted sourdough or your favourite bread.
Equipment: