Turkish eggs recipe

Name: Turkish eggs
Yield: Serves 6
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)

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

Shop your ingredients

Tesco British Salted Block Butter 250G
Aldi Price Match
80g salted butter
£1.85
£7.40/kg
Tesco Smoked Paprika 48G
½ tsp smoked paprika
£1.00
£20.83/kg
Tesco Crushed Chillies 28G
½ tsp crushed chillies
£1.00
£35.71/kg
Tesco Free Range Eggs Medium 6 Pack
6 medium eggs
£1.80
£0.30/each
Creamfields Greek Style Natural Yogurt 500G
Aldi Price Match
500g pot Greek-style yogurt, at room temperature
£0.95
£1.90/kg
Tesco Lemons Each
1 lemon, zested and juiced
£0.37
£0.37/each
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco Fresh Cut Dill 20G
5g fresh dill
£0.48
£24.00/kg
Tesco Wholemeal Pitta Bread 6 Pack
Aldi Price Match
toasted pitta, to serve (optional)
£0.50
£0.08/each

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.