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Turkish eggs on toast recipe

Turkish eggs on toast recipe

4 ratings

Transport yourself to sunnier climes with this Turkish-inspired poached eggs recipe that's simple to prepare, yet makes for a really special brunch for the weekend or when you're having friends over. Creamy Greek yogurt, crunchy walnuts and a home-infused chilli oil really take this dish to the next level. See method

  • Serves 2
  • Takes 30 minutes
  • 673 calories / serving
  • Vegetarian

Ingredients

  • 300g 0% fat Greek yogurt
  • 1 garlic clove, crushed
  • 15g fresh dill, most roughly chopped, reserving a few sprigs to garnish
  • ½ lemon, zested and juiced
  • 40g walnuts (optional)
  • 1 tbsp white wine vinegar
  • 4 medium eggs (use really fresh, fridge-cold eggs)
  • 4 slices white sourdough

For the chilli oil

  • 4 tbsp olive oil
  • ½ tsp crushed chillies
  • ½ tsp smoked paprika
  • pinch of cayenne pepper

Each serving contains

  • Energy

    2810kj
    673kcal     34%

  • Fat

    40g 56%

  • Saturates

    8g 38%

  • Sugars

    12g 13%

  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 44.5g Protein 32.4g Fibre 4.4g

Method

  1. Put the ingredients for the chilli oil in a saucepan with a generous pinch of salt. Bring to a gentle simmer over a medium heat, then reduce the heat to low and cook, stirring, for 2 mins. Set aside to infuse and cool.
  2. Meanwhile, put the yogurt, garlic, chopped dill and lemon zest and juice in a bowl. Season and mix well; set aside. If using, lightly toast the walnuts in a frying pan over a medium heat for 2-3 mins, then roughly chop and set aside.
  3. Bring a pan of salted water to the boil, then add the vinegar. Crack an egg into a small bowl, then lower the heat so the water is very gently simmering. Using a slotted spoon, stir the water so it’s gently whirling, then carefully add the egg. Allow to firm up for about 10 secs, then repeat with a second egg. Cook for 3-4 mins until cooked to your liking. Meanwhile, toast the sourdough and spread with herby yogurt.
  4. Using the slotted spoon, carefully put the poached eggs on a plate lined with kitchen paper to dry for a few secs, then start to top the toasts with the first two eggs, while you poach the remaining eggs. Top the remaining toasts with the remaining poached eggs, then drizzle over the chilli oil and top with the walnuts, if you like. Garnish with the dill sprigs.

Tip: To have all the eggs ready at the same time, use two pans to cook them. Alternatively, cook them each for 3 mins, then add to a bowl of iced water to stop them from overcooking. Return them all to a pan of simmering water for 1 min to warm before continuing with step 4.

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