Turkish Eggs
Member recipe by blobberboo
Member recipe by blobberboo
Cooking time
Prep: 20 minutes Cook: 25 minutesSkill level
EasyServings
Serves 4These are a super tasty brunch option - the harissa butter really spices things up.
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Ingredients
- 1 clove garlic, peeled and crushed to a paste
- 500g thick Greek yoghurt
- 50ml extra virgin olive oil
- 50g unsalted butter
- 1-2 tsp harissa paste (depending on how spicy you like it)
- 8 eggs
- 100 ml white vinegar
- 1 tbsp dill, to garnish
Method
Mix the garlic with the yoghurt and half the olive oil, then put it aside.
In a small pan cook the butter until it becomes a pale beurre noisette, a nutty brown colour Take off the heat and add the harissa and swirl the pan gently to allow them to sizzle.
Add the remaining olive oil and put the mixture to one side, keeping it warm.
Add the vinegar to a deep pan of rapidly simmering water and poach the eggs.
To serve, divide the garlic yoghurt between the four bowls. Place two poached eggs on each bowl, then top with a few spoonfuls of harissa butter. Sprinkle with a little dill.
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