Perfectly cooked Turkish eggs in a subtle fiery and buttery heated Aleppo pepper sauce, topped with fresh Dill, some sea salt flakes and enjoyed over garlicky yoghurt with crusty sourdough bread to serve. A perfectly delicious savoury brunch recipe that is sure to impress and completely satisfy!
Perfectly cooked Turkish eggs in a subtle fiery and buttery heated Aleppo pepper sauce, topped with fresh Dill, some sea salt flakes and enjoyed over garlicky yoghurt with crusty sourdough bread to serve. A perfectly delicious savoury brunch recipe that is sure to impress and completely satisfy!
Yields2 Servings Prep Time5 minsCook Time5 minsTotal Time10 mins
1 & 1/2 cup greek yoghurt 2 garlic cloves, minced 2 large pinches Celtic sea salt flakes 1 tbsp white wine vinegar 2 large eggs 1 tbsp olive oil 2 tbsp butter 2 tsp Aleppo pepper 1 tbsp fresh Dill fonds, chopped 2 slices sourdough bread, toasted to serve
11. In a small bowl combine the yoghurt, minced garlic and a large pinch of sea salt flakes then set aside.
2. Fill a large pot with water half way and bring to a simmer, add the tbsp of vinegar to the water. Crack one egg gently into a fine mesh over a bowl to get rid of any extra egg white that may disrupt the shape of the egg, carefully tip the egg into the pot turning the heat down completely so there is no movement in the water. Repeat with the second egg. Leave eggs to cook no more than 3-4 minutes then carefully remove using a slotted spoon and transfer to a plate covered with some kitchen paper.
3. In a small saucepan heat the olive oil and butter. Add in the Aleppo pepper and stir over medium heat for about 1-2 minutes. Remove from the heat.
4. Divide the garlic yoghurt between two shallow bowls and place an egg in the centre of each. Pour the Aleppo pepper sauce over each, finally top with some fresh Dill fonds and another large pinch of sea salt flakes. Serve with some crusty toasted sourdough bread.
1. In a small bowl combine the yoghurt, minced garlic and a large pinch of sea salt flakes then set aside.
2. Fill a large pot with water half way and bring to a simmer, add the tbsp of vinegar to the water. Crack one egg gently into a fine mesh over a bowl to get rid of any extra egg white that may disrupt the shape of the egg, carefully tip the egg into the pot turning the heat down completely so there is no movement in the water. Repeat with the second egg. Leave eggs to cook no more than 3-4 minutes then carefully remove using a slotted spoon and transfer to a plate covered with some kitchen paper.
3. In a small saucepan heat the olive oil and butter. Add in the Aleppo pepper and stir over medium heat for about 1-2 minutes. Remove from the heat.
4. Divide the garlic yoghurt between two shallow bowls and place an egg in the centre of each. Pour the Aleppo pepper sauce over each, finally top with some fresh Dill fonds and another large pinch of sea salt flakes. Serve with some crusty toasted sourdough bread.
Ingredients
Directions
1. In a small bowl combine the yoghurt, minced garlic and a large pinch of sea salt flakes then set aside.
2. Fill a large pot with water half way and bring to a simmer, add the tbsp of vinegar to the water. Crack one egg gently into a fine mesh over a bowl to get rid of any extra egg white that may disrupt the shape of the egg, carefully tip the egg into the pot turning the heat down completely so there is no movement in the water. Repeat with the second egg. Leave eggs to cook no more than 3-4 minutes then carefully remove using a slotted spoon and transfer to a plate covered with some kitchen paper.
3. In a small saucepan heat the olive oil and butter. Add in the Aleppo pepper and stir over medium heat for about 1-2 minutes. Remove from the heat.
4. Divide the garlic yoghurt between two shallow bowls and place an egg in the centre of each. Pour the Aleppo pepper sauce over each, finally top with some fresh Dill fonds and another large pinch of sea salt flakes. Serve with some crusty toasted sourdough bread.