Description
Chilli Crisp Turkish Eggs are a vibrant and indulgent breakfast or brunch dish featuring perfectly poached eggs nestled atop garlicky Greek yogurt, draped in a warm, spicy butter sauce loaded with crispy chili bits and spring onions. Served with toasted sourdough, this recipe combines rich, creamy, tangy, and spicy flavors to create a comforting yet exciting meal inspired by Turkish cuisine.
Ingredients
Scale
Yogurt Base
- 175g Greek yogurt
- 1 small garlic clove, grated
- Salt and freshly ground black pepper, to taste
Poached Eggs
- 4 eggs
- Pinch of salt (for poaching water)
Chilli Butter Sauce
- 25g salted butter
- 1 spring onion, finely sliced
- 1 tbsp crispy chilli oil (with more chili bits than oil)
- Pinch of salt and freshly ground black pepper
- 10g chives, finely sliced (divided)
To Serve
- Toasted sourdough, as desired
Instructions
- Prepare the Yogurt Base: Place the Greek yogurt in a medium heatproof bowl and stir in the grated garlic. Season with salt and freshly ground black pepper to taste. Set the bowl aside for later warming.
- Poach the Eggs: Half-fill a saucepan with water and bring it to a boil. Reduce heat to medium and add a pinch of salt. Crack each egg into a small separate cup. Using a spoon, stir the water to create a gentle whirlpool. Once the whirlpool slows, gently slide one egg into the center. Cook for 3-4 minutes until the egg white is set but the yolk remains runny. Using a slotted spoon, carefully lift the egg out onto a plate lined with kitchen paper to drain. Repeat with the remaining eggs.
- Warm the Yogurt: Lower the heat and place the bowl of garlic yogurt on top of the saucepan (double boiler style), making sure the bowl doesn’t touch the water. Whisk continuously for a few minutes until the yogurt is gently warmed through. Remove from heat.
- Make the Chilli Butter Sauce: In a small frying pan over medium heat, melt the salted butter. Add the finely sliced spring onion and cook for 3-4 minutes until it becomes sizzling and fragrant. Stir in the crispy chilli oil along with a pinch of salt and pepper. Cook for an additional minute to blend the flavors. Stir in half of the finely sliced chives, then remove from heat.
- Assemble the Dish: Warm two serving bowls to keep everything hot. Spoon a couple of tablespoons of the warm garlic yogurt into each bowl. Place two poached eggs on top of the yogurt in each bowl. Cover the eggs with another spoonful of the yogurt. Drizzle generously with the chilli butter sauce. Scatter the remaining chives over the top.
- Serve: Serve immediately with toasted sourdough on the side for dipping and scooping. Enjoy this rich, creamy, and spicy Turkish-inspired breakfast treat!
Notes
- For best results, use fresh eggs for poaching to ensure the whites hold their shape.
- Adjust the amount of crispy chilli oil to taste depending on your preferred spice level.
- Use full-fat Greek yogurt to achieve a creamy, rich texture.
- If you don’t have chives, finely sliced spring onions or fresh parsley are good substitutes.
- You can prepare the garlic yogurt base ahead of time and warm it just before serving.
- Make sure not to overcook the poached eggs; the yolks should remain runny for authentic texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Keywords: Turkish eggs, poached eggs, garlic yogurt, crispy chili oil, breakfast recipe, brunch, spicy butter sauce, sourdough
