Turkish Eggs

Name: Turkish Eggs
Yield: Serves 4
Cuisine: British
Ingredients: 3 garlic cloves; 30 g Aleppo chilli flakes; 8 eggs; 4 sprigs of dill; salt; 4 slices of sourdough bread or pitas; salt and freshly ground black pepper; 500 g Greek yoghurt; 50 g double cream; 100 g salted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

Poached eggs with yoghurt doesn’t sound terribly exciting but when combined with lashings of spicy burnt Aleppo butter, things change dramatically. Pair with a toasted slice of sourdough or pita and this dish is a contender for the perfect brunch. Big on flavour, these eggs will get you through the day, no matter what happens.

Ingredients

For the Garlic Yoghurt:

3 garlic cloves
500 g Greek yoghurt
50 g

Method

First make the garlic yoghurt by finely chopping the garlic on a board and sprinkling it with a decent pinch of salt. Using the flat side of your knife, press the garlic and salt together, mashing and scraping it until it becomes a smooth paste. Add this to the yoghurt and cream in a bowl and mix to combine.

Next make the burnt Aleppo butter. Cut the butter into pieces and place them in