Turkish Eggs with Chili Oil
The first time I ate Turkish Eggs was when I started working at a restaurant in New York right after college. Eggs with a combination of yoghurt seemed weird at first, but when I tried this It completely won me over. This is my go-to breakfast when I have people over for brunch or when I want to make something fancy looking with minimal effort for myself. Mop all this with crusty sourdough bread and you will thank me later.
- 1 cup plain yogurt
- 1/2 red onion, chopped
- 1 tomato, chopped
- 4 eggs
- handful fresh cilantro
- edible flowers (optional), for garnish
- For the Chili Oil:
- 1/2 cup Extra Virgin Olive Oil
- 1 tbsp Red Pepper Flakes
- Toasted Sourdough bread
- To make chilli oil - heat oil in a pan till it just starts to smoke, then turn off heat and add chilli flakes, swirl around. Pour in a container and store in a cool dark place.
- To poach the eggs: bring several inches of water to a boil in a shallow pot and give it a swirl to form a whirlpool.
- Slowly tip in each egg, reduce the heat to medium and cook for 3 mins, or until the whites have cooked.
- Carefully remove with a slotted spoon and set aside.
- Add yoghurt to a bowl and mix to loosen the consistency. Add poached eggs to the centre and top with tomato, onion and salt & pepper.
- Drizzle chilli oil on top, then garnish with cilantro and edible flowers.