Turkish Eggs




  • 1 red chilli, finely sliced
  • 50g butter
  • 1 garlic clove, crushed
  • 200g Greek yogurt
  • ½ lemon, juiced
  • 1 tbsp white wine vinegar
  • 2 medium eggs
  • 2 tsp sumac
  • small pack coriander, leaves picked
  • toast, to serve


Step 1

Put the chilli and butter in a small pan and melt on a very gentle heat to ensure the chilli flavour infuses while you make the rest of the dish.

Step 2

Whisk the garlic into the yogurt. Season well and add the lemon juice. Bring a large pan of water to a simmer. Add the vinegar, make a swirl with a large spoon, then crack each egg into the water. Poach for 3 mins until set, then drain on kitchen paper.

Step 3

To serve, put half the yogurt in each bowl, add a poached egg to each, then drizzle with the melted chilli butter. Season, top with sumac and coriander leaves, and serve with toast.

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