Discover the Exquisite Delight of Turkish Eggs in a Warm Garlic Yoghurt Sauce with Aleppo Chilli Oil

Turkish Eggs ... Perfectly Soft Poached Eggs served in a Warm Garlic Yoghurt Sauce with Aleppo Chilli Oil and Toasted Sour Dough ... Time to get the spoons out everyone, the only way to eat this, whilst greedily dipping in warm, toasted sourdough bread, as the perfectly poached egg yolks and chilli oil swirl into the gorgeously garlicky yoghurt sauce!

The Perfect Poached Eggs

Getting poached eggs just right may seem challenging, but it's simpler than you think. To achieve perfectly poached eggs with set whites and runny yolks, follow these steps:

Bring a large, shallow, salted pan of water to a good simmer, with a splash of cider or white wine vinegar added. No need to swirl water before adding eggs.

I like to break an egg in to a cup or small bowl, before lowering it carefully into the the simmering water. I tend to poach two eggs at a time, for ease of control.

As the eggs cook, you will notice they start to go white and float up a little, which is usually a good sign that they are ready. Take a slotted spoon and carefully try to scoop and egg out, it should come away easily, if it seems a little fragile as you lift it out, it may need a couple of seconds more before you lift and drain the egg.

The Creamy Garlic Yoghurt Sauce

Next, let’s talk about the creamy garlic yogurt sauce that makes this dish so special. Not only does it serve as a base for the eggs, but it also packs a flavour punch that enhances the entire experience.

To create this sauce, combine:

• 1 cup of full-fat Greek yogurt

• 2 cloves of finely grated garlic

• Juice of half a lemon

• Salt, to taste

  
  

Heat the mixture over low heat in a saucepan until it’s warmed through, ensuring it doesn't boil to maintain a smooth texture. The yogurt's creaminess paired with the kick from the garlic results in a flavour profile that elevates the poached eggs. A touch of lemon adds brightness and cuts through the richness, making each bite balanced and delightful.

Infusing with Aleppo Chilli Oil

To add a flavourful kick, Aleppo chilli oil is the perfect touch. Aleppo chilli flakes offer a mild heat with a slightly sweet taste, making them ideal for this dish.

To make the Aleppo chilli oil, simply warm 2 tablespoons of olive oil in a small bowl and mix in 1 tablespoon of Aleppo chilli flakes. Let the oil steep for around five minutes to allow the flavours to meld. The resulting bright red oil is then drizzled over the poached eggs before serving, adding not only warmth but also stunning colour to your dish.

Fresh Herbs for a Burst of Flavour

Fresh herbs are essential for adding freshness to your Turkish eggs. Options like parsley, coriander, or dill can enhance both the colour and flavour.

Once you've plated the eggs and drizzled with Aleppo chilli oil, sprinkle a handful of chopped herbs on top. This not only provides a burst of flavour but also brightens the dish visually, making it even more appetizing. Studies have shown that fresh herbs can increase the overall perception of flavour, so feel free to be generous!

Turkish Eggs in a Warm Garlic Yoghurt Sauce with Aleppo Chilli Oil - The Recipe

Turkish Eggs in a Warm Garlic Yoghurt Sauce with Aleppo Chilli Oil, easily one of my favourite breakfast or brunch dishes. This recipe serves brunch for 2 -

Ingredients

4 eggs

500ml pot of Full Fat Greek Yoghurt

Juice of 1/2 lemon

Pinch of Salt

2 Cloves of garlic, peeled and finely grated.

1/4 Cup of Olive Oil

Aleppo (Pul Biber) Chilli Flakes

Fresh soft herbs, such as parsley, coriander or dill

Method:

Bring a large, shallow, salted pan of water to a good simmer, with a splash of cider or white wine vinegar added. I like to break an egg in to a cup or small bowl, before lowering it carefully into the the simmering water. I tend to poach two eggs at a time, for ease of control.  

Take a slotted spoon and carefully try to scoop and egg out, it should come away easily, if it seems a little fragile as you lift it out, it may need a couple of seconds more before you lift and drain the egg and set aside.

Whilst you poach your eggs and toast your bread, combine the yoghurt, garlic, lemon and salt into a saucepan, and heat the sauce through gently, you do not want this sauce to boil and split.

In a small bowl, pour in 1/4 cup of olive oil and stir in the chilli flakes.

Once the eggs are ready and the sauce has warmed through, you are ready to serve. Divide the sauce between to dishes, add 2 poached eggs each, spoon over some chilli oil and scatter over lots of fresh chopped herbs.

Enjoy!