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Turkish Eggs

Poached eggs nestled in a yogurt mixed with garlic. Coted with roasted tomatoes and chopped parsley drizzled with hot spiced butter.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast
Cuisine Turkish
Servings 2


  • 2 Eggs
  • 1 tsp Lemon juice - Freshley squeezed
  • 3 dl Greek Yoghurt
  • 1 Garlic clove
  • 1 tsp Dried Parsley
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 7-9 Plum tomatoes
  • 1/2 tsp Olive oil
  • 2 tbsp Butter
  • 1/2 tsp Turmeric
  • 1 tsp Chilli Flakes
  • 1 tsp Cumin
  • 1 tsp Paprika
  • A couple stems of Parlsey - Chopped

To Serve

  • Sour Dough Bread - Sliced and toasted


  • First, make the yoghurt. Crush the garlic clove and mix with the yoghurt, dried parsley, salt and pepper. Season with salt and black pepper. Place into large bowl and place it on top of a boiling sauce pan. Let the yoghurt get some temperature and then turn off the heat and leave it over the pan.
  • Chop and roast the tomatoes in a oiled frying pan. Let them roast for 5 minutes.
  • As the tomatoes are roasting fill a saucepan with boiling water. Reduce the heat so the water is completerly still and stir the water, creating a whirlpool. Crack the egg into a cup and add the lemon juice and slip it in the water. I made one egg at a time and left it for 3-4 minutes. Transfer the eggs to a plate once they are done.
  • While the eggs are being cooked, melt the butter with the paprika, chilli flakes and cumin until bubbling and then remove from the heat.
  • Serve the poached eggs nested in the flavoured yoghurtin two shallow plates, add the roased tomatoes and drizzle the plate with the hot spiced butter and sprinkle over the chopped parsley. Enjoy your Turkish Eggs with some toasted sourdough!
Keyword Cold, Quick, Roasted Tomatoes, Spiced Butter