Turkish eggs

breakfast

Ingredients

  • 2 eggs
  • 1/2 cup greek yoghurt
  • 1 clove garlic, minced
  • 1 tsp paprika
  • 1/2 tbsp butter
  • dried mint flakes
  • fresh or dried chilli (or hotsauce)

Directions

  • Start poaching the eggs.
  • Melt the butter in a pan with the paprika, when it foams or browns, take off the heat. Season with salt and pepper. If adding chillies, add them to this butter mix.
  • Whip the minced garlic into the yogurt. Season.
  • Once the eggs are poached, place on top of the yoghurt in a bowl.
  • Pour the butter on top, serve with bread.

My favourite brunch dish is from Kopapa in London, where I had the Turkish eggs one morning with Dad. Two poached eggs on a bed of garlicky yoghurt swimming in spiced melted butter. Amazingly good with some good crusty bread for dipping. The recipe is for one.