Turkish Eggs with whipped Greek Yoghurt, Feta, Herbs and Paprika Butter drizzle
A recipe in which poached eggs are served on top of garlic and lemon zest infused thick Greek yoghurt, all drizzled with melted sweet smoked paprika butter. Add some cooling fresh herbs such as parsley, coriander, dill and mint and you have a really beautiful breakfast option which is ready in minutes. Full of protein, this is one healthy breakfast which will keep you going until lunch.
Ingredients
- 4 large eggs free-range or organic preferred
Yoghurt
- 300 mls Greek yoghurt unsweetened, full-fat for the creamiest texture
- 1 small clove garlic – minced
- Zest from ½ lemon
- 50 g Feta cheese – crumbled finely
- Black pepper
Chilli Oil Drizzle
- 2 tbsp butter
- 1 tsp ground cumin
- ½ tsp sweet smoked paprika
- ½ tsp chilli flakes
To Serve
- Fresh herb mixture – coriander mint, parsley, dill
- Cucumber sliced thinly
- 2 tbsp mixed seeds such as pumpkin, sunflower, and sesame
- Handful of alfalfa sprouts
- 1 avocado - sliced
- Lemon wedges for garnish optional
- Salt and pepper to taste
Instructions
Prepare the Yoghurt Base:
- In a small bowl, beat the Greek yoghurt with a fork until it loosens. If you prefer a thinner consistency, you can add a small drizzle of water or olive oil. Add the minced garlic clove, lemon zest and crumbled feta cheese. Stir to combine.
- If you would like to warm the yoghurt mixture, place it into a bowl sitting over a saucepan with simmering water in it, over a low heat and warm through for a few minutes.
- Remove the bowl from the pan and cover with a plate until you are ready to serve.
Poach the Eggs:
- Bring a pot of water to a gentle simmer (about 3 inches deep). Add a splash of vinegar (optional, but it helps the eggs hold their shape).
- Crack the egg gently over a small sieve and allow the watery white liquid to drain through – this will help to poach the egg effectively.
- Place the egg into a ramekin, gently slide the eggs into the simmering water, one at a time. Let them cook for about 3-4 minutes for soft poached eggs (adjust time for your desired level of doneness).
- Once cooked, carefully remove the eggs with a slotted spoon and place them on a paper towel to drain excess water.
Make the chilli drizzle
- Melt the butter in a small saucepan, remove from the heat and add the cumin, paprika and chilli flakes to the mixture.
- Assemble the Dish:
- Spoon the yoghurt onto a serving plate, spreading it out into an even layer.
- Place the poached eggs on top of the yoghurt base.
- Drizzle olive oil over the eggs, top with fresh chopped herbs, alfalfa sprouts, sliced avocado and mixed seeds. Add a slice of toasted sourdough too!
Notes
Variations and Tips:
Add some heat: For a spicier version, drizzle a bit of harissa or a spoonful of chili paste over the eggs before serving.
Swap the seeds: If you don't have a mix of seeds, feel free to use any type of seeds you have on hand—sunflower, chia, or flaxseeds will also work well.
Add some heat: For a spicier version, drizzle a bit of harissa or a spoonful of chili paste over the eggs before serving.
Swap the seeds: If you don't have a mix of seeds, feel free to use any type of seeds you have on hand—sunflower, chia, or flaxseeds will also work well.
Tried this recipe?Let us know how it was!