Turkish eggs
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Soft poached eggs with a luscious layer of yogurt, chilli oil and coriander. Served with a toasted wholemeal naan for dipping, these Turkish eggs make for a very special brunch.
Ingredients
0% fat natural Greek yogurt
300 g
Garlic
½ clove(s)
Lemon
½ zest(s) of 1
Lemon Juice, Fresh
1 tablespoon(s)
Olive Oil
4 teaspoon(s)
Chilli, green or red
1 individual
Paprika
½ teaspoon(s), level
White Wine Vinegar
1 teaspoon(s)
Egg, whole, raw
4 medium, raw
Coriander, fresh
2 tablespoon(s)
Instructions
1
Put the yogurt into a small bowl, stir in the garlic, lemon zest and juice, then season and set aside.
2
Put the oil in a small pan, add most of the fresh chilli and all of the smoked paprika, then warm gently over a low heat until fragrant and just beginning to sizzle. Don’t allow the chilli to burn – you just want to infuse the oil with the flavours. Remove from the heat and set aside.
3
Bring a large pan of water to the boil, add the vinegar and reduce the heat to a simmer. Crack the eggs, one at a time, into the simmering water and poach for 3 minutes until the whites are just set and the yolks are still soft. Remove the eggs with a slotted spoon and put on a plate lined with kitchen paper.
4
Divide the yogurt between bowls. Top each with a poached egg, then drizzle 1 teaspoon of the infused oil over each egg. Scatter over the coriander and remaining chilli and serve sprinkled with the extra smoked paprika.
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