Turkish Eggs with Chilli Butter

Ingredients

• 🥣Plain Greek Yogurt, full-fat300 g
• 🧄Garlic, finely grated or minced2 clove
• 🧊Lemon Juice1 tbsp
• 🥚Large Eggs4 egg
• 🧈Salted Butter3 tbsp
• 🌶️Paprika (sweet)1 tsp
• 🌶️Dried Chili Flakes1 tsp
• 🫒Extra Virgin Olive Oil1 tbsp
• 🌿Dill, chopped2 tbsp
• 🫓Pita Bread, to serve2
• 🧂Sea Salt (fine)to taste
• 💧Wateras needed

Contains Dairy, Eggs, Garlic, Gluten, Sulphites. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Grate the garlic

   Grate or finely mince the Garlic Cloves into a loose paste so it disappears into the yoghurt instead of landing in sharp little bites. You want it fragrant and juicy, not wet enough to puddle; if the pieces look coarse, keep going for another minute with a fine grater or the tip of your knife.

   2 min
2. 2

   Mix the yoghurt

   Stir the Plain Greek Yogurt, grated garlic, Lemon Juice, and a good pinch of salt together in a mixing bowl with a spoon until the surface turns smooth and glossy. Give it about 30 seconds of steady stirring; it should smell tangy and garlicky, with no streaks of lemon or pockets of salt left behind.

   2 min
3. 3

   Set a small saucepan over medium heat with water and the White Vinegar.

4. 4

   Bring it up until the surface is trembling with tiny bubbles and the first wisps of steam rise. Crack the Large Eggs one at a time into the water, keep the heat at a bare simmer, and poach them for about 3 minutes until the whites are just set and the yolks still feel soft when nudged with the slotted spoon. If the water is boiling hard, lower the heat so the eggs don't shred into wisps.

   4 min
5. 5

   Melt the butter

   Set a small skillet over low heat with the Salted Butter and let it melt slowly until it turns fully liquid and the surface begins to foam in soft, pale bubbles. Keep it moving with a spoon for about 1 minute so the milk solids don't catch; if you hear sharp crackling or see brown specks, pull the skillet off the heat right away.

   2 min
6. 6

   Bloom the spices

   Stir the Paprika and Dried Chili Flakes into the foaming butter and keep them moving for about 30 seconds until the fat turns a deep orange-red and smells sweet, warm, and a little smoky. If the spices darken quickly or smell sharp instead of rounded, lift the skillet off the heat and stir for a few seconds before returning it low.

   1 min
7. 7

   Whisk in olive oil

   Whisk the Extra Virgin Olive Oil into the spiced butter for about 15 seconds until the mixture loosens slightly and turns glossy rather than greasy. The chilli butter should ripple smoothly when you tilt the skillet; if it looks separated, whisk a little longer off the heat.

   1 min
8. 8

   Warm the Pita Bread in a dry skillet or directly over low heat for about 1 minute per side until it softens, puffs slightly, and smells toasty at the edges. Keep an eye on it closely; if it gets stiff or patches darken too fast, move it off the heat immediately so it stays supple for scooping.

   2 min
9. 9

   Spread the yoghurt

   Spoon the yoghurt mixture onto two plates or shallow bowls and use the back of the spoon to sweep it into broad, swooping swirls. Aim for a thick, even layer with a cool, silky surface; if it feels too stiff to spread, let it sit for a minute so it loosens slightly at room temperature.

   2 min
10. 10

    Set the eggs

    Lift the poached eggs from the saucepan with the slotted spoon, let the water drip off for a few seconds, and lay them gently over the yoghurt. The whites should look firm and bouncy while the yolks stay softly rounded; if an egg tears a little, nudge the broken edge back together on the plate and carry on.

    2 min
11. 11

    Finish and serve

    Spoon the hot chilli butter over the eggs in a thin ribbon, scatter the Fresh Dill across the top, and serve immediately with the warm Pita Bread. You want the butter to glisten on the yoghurt and the dill to stay bright green; if the butter has started to set in the skillet, warm it for a few seconds until it flows again.

    1 min

Nutrition per serving