Poached eggs and yogurt in bowls, with bread and olives on the side

Turkish eggs with red & green butter

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Prep: 10 mins Cook: 5 mins plus 1 hr infusing the yogurt

Easy

Serves 4

Serve poached eggs on a bed of garlicky yogurt, topped with a herbed or spiced butter. Try them with Turkish simit bread for a filling brunch

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal641
  • fat57g
  • saturates32g
  • carbs10g
  • sugars10g
  • fibre1g
  • protein21g
  • salt1.9g
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Ingredients

  • 500g thick natural yogurt
  • 1 garlic clove
  • splash white wine vinegar
  • 8 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the butters

  • small handful coriander
  • small handful dill
  • small handful mint, plus some extra whole leaves to serve, if you like
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 green chilli, roughly chopped, seeds removed if you don't want it too spicy
  • 50g green olives, chopped
  • 200g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • ½ tsp Aleppo chilli pepper flakes (pul biber), plus extra to serve
  • ½ lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • flatbreads or simit (Turkish sesame breads, to serve (see recipe below)

Method

  1. First, make the flavoured butters. Put the herbs, chilli and olives in a small food processor and blitz until finely chopped. Alternatively, chop by hand or bash using a pestle and mortar. Add 100g butter and mix well. In another bowl, mash the remaining 100g butter with the paprika, chilli flakes and lemon zest. Wrap the butters and chill until you need them. Can be made up to five days ahead.

  2. Season the yogurt and add the garlic. Chill for at least 1 hr, or up to a day to infuse.

  3. Heat a large pan of water until nearly boiling, and add the vinegar. Crack an egg into a small dish and carefully drop it into the water, then do the same with two more eggs, if you have space in the pan. Poach the eggs for 2-3 mins until the whites are set and the yolks still runny. You can check this by gently lifting one of the eggs out of the water with a slotted spoon – press the whites close to where the yolk is, they should feel firm. Now gently press the yolk (being careful not to burst it), it should still feel soft. Transfer to a plate lined with kitchen paper and cook the rest of the eggs.

  4. Heat each of the butters in a separate pan (or in the microwave) until melted. Don’t overheat or the herbs will lose their vibrancy.

  5. Remove the garlic clove from the yogurt, then divide the yogurt between four plates or shallow bowls, making a nest shape for the eggs to sit in the middle. Return all the eggs to the hot water for 20-30 secs to make sure they’re warm. Drain well, then place two on each plate of yogurt. Drizzle over either of the butters, or a little of each, scatter with some herbs and a little more Aleppo pepper, if you like. Serve with bread for scooping.

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