Turkish eggs recipe
Created by The Tesco Recipes team
Need a little brunch pick-me-up? Look no further than these Turkish eggs that have everything you need to feel rejuvenated. Paprika and chilli-infused butter adds a spicy richness to perk you up, whilst the cooling Greek yogurt and zingy freshly squeezed lemon adds a welcome burst of citrus to the dish. Grab a toasted pitta, dig in and enjoy the wonders of this brunch with a difference.
See method- Serves 6
- 12 mins to prepare and 8 mins to cook
- 283 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 80g salted butter
- ½ tsp smoked paprika
- ½ tsp crushed chillies
- 6 medium eggs
- 500g pot Greek-style yogurt, at room temperature
- 1 lemon, zested and juiced
- 2 garlic cloves, crushed
- 5g fresh dill
- toasted pitta, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1175kJ 283.0kcal
- Fat
- 24g
- Saturates
- 14g
- Salt
- 0.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.4gProtein 11.2gFibre 0.3g
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Method
- Melt the butter in a small saucepan over a low heat. Add the paprika and chillies and cook for 2 mins or until the butter smells spicy. Set aside and keep warm.
- To poach your eggs, fill a wide saucepan with 5cm water and bring to the boil. Turn the heat right down to very low. Crack an egg into a teacup and gently slide it into the water. Repeat with the other eggs, one at a time. Cook for 3 mins until the whites have just set. Remove with a slotted spoon and drain briefly on kitchen paper. You may find it easier to do this in 2 batches.
- Meanwhile, spoon the yogurt into a heatproof bowl and stir through the lemon zest, juice and garlic. Season well. Place over a pan of barely simmering water (the water shouldn’t touch the bowl) and heat gently for 3 mins, stirring, until lukewarm. Be careful not to overheat it or it will split.
- Divide the warm yogurt between 6 shallow bowls. Top each with a poached egg, pour over the spiced melted butter and finish with a scattering of dill fronds. Serve with warm pittas for dipping, if you like.
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