Take your taste buds to Turkey with this flavourful brekkie idea! Believe us this recipe is all it’s cracked up to be, it’ll be a firm favourite once you’ve had it once! How will you eat yours – mild, or with the heat turned all the way up?
- 1 clove garlic, minced
- 100g feta
- ½ cup coriander leaves, roughly chopped
- 1 cup thick Greek style yoghurt
- 50g butter
- ½ teaspoon smoked paprika
- pinch chilli flakes
- 1 teaspoon white vinegar
- 4–8 eggs (1 – 2 eggs per person)
- sumac to sprinkle
- 4 toasted pita breads to serve
- Put the garlic, ¾ of the feta, most of the coriander (saving some to garnish) and a good spoonful of yoghurt in a blender, blitzing until smooth. Spoon into a bowl with the remaining yoghurt, combine well, then set aside.
- Heat the butter in a small saucepan over a medium heat, until it starts to foam and turns a golden brown. Turn off the heat, add the smoked paprika and chilli flakes, then set aside.
- In a wide saucepan, bring salted water to a gentle simmer, then add the vinegar. Carefully add the eggs and poach gently for 3 – 4 minutes. Remove with a slotted spoon and drain well when done.
- On each plate, divide up the yoghurt mix, top with a couple of eggs and a drizzle of the chilli butter. Scatter over the remaining feta and coriander, and sprinkle with the sumac. Serve with freshly toasted pita bread.
- If you’re not keen on coriander, swap it out for half a cup of roughly chopped mint or your favourite fresh herbs.
- Adjust the amount of chilli in the butter to suit your taste. If you’re not a fan of heat, leave it out altogether – it will still be delicious!
- For perfect poached eggs make sure you choose the freshest eggs available
Keywords: Turkish Eggs
Take your taste buds on a trip to Turkey with this tasty take on your next eggs brekkie!
Turn the heat up or down to suit your family’s tastes – but either way, this is a breakfast they’ll want time and time again.