Turkish Eggs



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How about trying this indulgent breakfast this sunny Sunday morning. Ready in under 15 minutes and a total joy to eat. Serve with crusty bread or toast. Have a great Sunday!

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Serves 2

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200g Greek yogurt - room temperature - I like @timsdairyyogurt

1 clove garlic - crushed

Squeeze of lemon

8 small tomatoes

1 avocado - sliced

2 eggs

2 teaspoons rose harissa - I like @belazu_co

1 teaspoon Aleppo pepper

1 red chilli - finely chopped

Mint / coriander to finish

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Start by mixing the garlic and lemon juice with the yogurt and split between 2 bowls.

Drizzle the tomatoes with a little olive oil, season and roast at 210 degrees for 10 minutes.

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Poached Eggs⠀

Bring a medium - large pan, with ⠀⠀

3-4 inches of water to slow gentle simmer. Crack an egg into a small cup then into the simmering water with a quick movement. Leave for 3 minutes, then carefully remove using a slotted spoon. Carefully drain on kitchen towel.⠀⠀

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Tips:-⠀⠀

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Use the freshest eggs you can.⠀⠀

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2 minutes 40 seconds for small eggs.⠀⠀

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3 minutes for medium - large eggs.⠀⠀

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Bring the water to the boil then turn down to a gentle simmer.⠀⠀

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Don’t over crowd the pan, it’s better to make them in batches.

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Take 1 teaspoon of rose harissa paste and swirl it into the yogurt, do the same to the other portion. Add the avocado, tomatoes and drained eggs. Sprinkle with Aleppo pepper, chilli and herbs. Serve with toast of crusty bread.

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