Turkish eggs with red & green butter

Serve poached eggs on a bed of garlicky yogurt, topped with a herbed or spiced butter. Try them with Turkish simit bread for a filling brunch

Prep:10 mins
Cook:5 mins
plus 1 hr infusing the yogurt

Serves 4
Easy

Nutrition per serving

kcal 641
fat 57g
saturates 32g
carbs 10g
sugars 10g
fibre 1g
protein 21g
salt 1.9g

Ingredients

500g thick natural yogurt
1 garlic clove
splash white wine vinegar
8 eggs
small handful coriander
small handful dill
small handful mint, plus some extra whole leaves to serve, if you like
1 green chilli, roughly chopped, seeds removed if you don't want it too spicy
50g green olives, chopped
200g butter, softened
2 tsp paprika
½ tsp Aleppo chilli pepper flakes (pul biber), plus extra to serve
½ lemon, zested
flatbreads or simit (Turkish sesame breads, to serve (see recipe below)

Tip

What's Aleppo pepper?

Aleppo pepper is a mild, sweet variety of chilli pepper, grown and commonly used in Middle Eastern cooking. It's sold in flakes, and is also known as pul biber. At its best, it's a little oily and a deep crimson red colour, with a fruity flavour and a mild kick of heat. Find it online or in Middle Eastern shops or substitute some paprika mixed with a pinch of chilli powder. We like it sprinkled over hummus or used with preserved lemon in a marinade for chicken thighs.

Method

First, make the flavoured butters. Put the herbs, chilli and olives in a small food processor and blitz until finely chopped. Alternatively, chop by hand or bash using a pestle and mortar. Add 100g butter and mix well. In another bowl, mash the remaining 100g butter with the paprika, chilli flakes and lemon zest. Wrap the butters and chill until you need them. Can be made up to five days ahead.
Season the yogurt and add the garlic. Chill for at least 1 hr, or up to a day to infuse.
Heat a large pan of water until nearly boiling, and add the vinegar. Crack an egg into a small dish and carefully drop it into the water, then do the same with two more eggs, if you have space in the pan. Poach the eggs for 2-3 mins until the whites are set and the yolks still runny. You can check this by gently lifting one of the eggs out of the water with a slotted spoon – press the whites close to where the yolk is, they should feel firm. Now gently press the yolk (being careful not to burst it), it should still feel soft. Transfer to a plate lined with kitchen paper and cook the rest of the eggs.
Heat each of the butters in a separate pan (or in the microwave) until melted. Don’t overheat or the herbs will lose their vibrancy.
Remove the garlic clove from the yogurt, then divide the yogurt between four plates or shallow bowls, making a nest shape for the eggs to sit in the middle. Return all the eggs to the hot water for 20-30 secs to make sure they’re warm. Drain well, then place two on each plate of yogurt. Drizzle over either of the butters, or a little of each, scatter with some herbs and a little more Aleppo pepper, if you like. Serve with bread for scooping.