Turkish Inspired Eggs
Spice up your breakfast game with these Turkish Inspired Eggs! Creamy yoghurt, a drizzle of golden butter infused with chilli, and perfectly poached Otaika Valley Free Range Eggs come together in one irresistible dish. Scoop it all up with warm crusty bread and you’ll be in breakfast heaven.
Prep time: 5 minutes | Cook time: 10 minutes | Serves: 2 | Recipe by Chelsea Shine @chelseashinefoodcreative
1 cup natural Greek yoghurt
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons butter
1 ½ teaspoons chilli flakes (or paprika)
4 Otaika Valley Free Range Eggs
To Serve
Fresh herbs of your choice: mint, dill, parsley and/or chives
Pickled red onions
Toasted crusty bread or pita
INGREDIENTS
Bring a large saucepan full of water and a dash of vinegar to a genle simmer ready to poach the eggs.
To make the garlic yoghurt, mix yoghurt, garlic, olive oil and lemon juice in a small bowl and season well with salt and pepper.
For the chilli butter, melt the butter in a small pan over low heat. Mix in the chilli flakes and continue to cook until fragrant, about 1-2 minutes. Remove from the heat and set aside.
One at a time, crack the eggs into a small bowl or ramekin and gently add to the simmering water. Cook for 3-4 minutes until the egg whites are cooked and the yolks are still runny. Remove from the pan with a slotted spoon and place on a paper towel lined plated.
To serve, spread the garlic yoghurt onto two serving plates or bowls. Place two poached eggs on top of each and spoon over the chilli butter. Garnish with fresh herbs and pickled onion. Season with flakey sea salt and cracked pepper and serve with slices of toasted crusty bread or pita.
