Nigella's take on a traditional Turkish breakfast recipe is a great alternative to the British traditional fry-up. Nigella's Turkish eggs packs lots of flavour and a little spicy kick to get you up and ready for the day ahead.
200g Greek yoghurt
1 clove of garlic, peeled and finely chopped/grated
2 tablespoon of unsalted butter
1 tablespoon extra virgin olive oil
1 tablespoon Aleppo pepper (Turkish red pepper flakes)
2 large eggs from the fridge
2 tablespoons of lemon juice
A few fronds of dill, chopped
Nigella starts her turkish eggs recipe by preparing the pan that she will poach her eggs in. Use a wide pan, around 22cm in diameter and fill with water to a depth of about 4cm. She turns on the heat and leaves it to warm up.
While her poaching water is getting up to temperature Nigella places around 4cm of water in anohther, less wide pan and puts it over heat bringing up to a boil. She sits a bowl - such as a pyrex mixing bowl on top of the pan and adds the yogurt and garlic and salt. She stirs until it reaches body temperature and then turns off the heat and leaves the bowl on top of the pan.
Nigella melts the butter for her Turkish eggs recipe in a pan until it is golden brown, but not burnt. She turns the heat of at this point and adds the olive oil and the red pepper flakes, stirring as the ingredients are added. She sets this pan aside, puts her sourdough bread in the toaster and returns to her poaching pan.
Nigella poaches her two eggs in the pan - there are many, many methods for poaching eggs so we will leave it up to you to choose your favourite! Once poached though, the eggs should be placed on a couple of layers of kitchen towel to remove excess water.
Nigella completes her Turkish eggs recipe by dividing the yogurt mixture into two bowls, she places an egg in each bowl and then pours the butter and oil over and around the eggs. She scatter fresh dill over the top before serving along with some nice chunks of sourdough toast.