Poached Eggs and Avocado Toast is dead. Behold, Turkish Eggs!
I first tried Turkish Eggs (also known as Çılbır) at The Providores in Marylebone, and was instantly obsessed with the balance of hot, spicy poached eggs and cooling yogurt. Add to that sourdough bread with plenty of butter, and you’ve got a pretty perfect lunch.
Although not overly complicated, most Turkish Egg recipes involve at least a few pans and a bit of work, so being lazy and time-poor I decided to create a fast and easy version that’s just as tasty as the original.
- 2 eggs
- 200g Greek yogurt
- 3 tsp harissa paste (my favourite is Belazu Rose Harissa)
- Sourdough bread
- White wine vinegar
- Olive oil
- Fresh dill
- Chilli flakes
- Salt n’ Pepa
Preheat the oven to 180C and place a large plate in there to warm. Mix the yogurt and the harissa paste in a small bowl, and place in the oven.
Cook two poached eggs by bringing water to the boil and simmering, before adding a dash of white wine vinegar, swirling the water and cracking the eggs in close to the surface. Remove with a slotted spoon when cooked and leave to the side.
Toast two slices of sourdough bread and lather with butter. Place them on the warmed plate out of the oven. Take the yogurt and harissa bowl out of the oven, and add the poached eggs to the bowl, taking care to scoop some yogurt mix over the eggs. Drizzle olive oil over the top, add fresh dill and chilli flakes, and season with salt and pepper to taste.
With a large spoon, scoop the yogurt and eggs out of the bowl and onto the toast. Drizzle with a little more oil, and eat.