Istanbul eggs

Based on Nigella Lawson’s recipe for Turkish eggs.


Per portion:

1 egg

150g greek yoghurt

1 garlic clove, crushed

splash of white wine vinegar

knob of butter

1 tbsp olive oil

½ tbsp. chilli flakes

½ tbsp. hot paprika

pinch of fresh dill




  1. Crush a garlic clove into the yoghurt and season with salt. Mix then set aside.
  2. Melt butter in a pan over low heat, remove from heat then add the chilli flakes, paprika and olive oil. Mix then set aside.
  3. Boil lightly salted water in a pan with a splash of white wine vinegar.
  4. Crack an egg into a small cup, then pour carefully into the boiling water, leave to poach for 3-4 minutes.
  5. Remove the egg from the water, dry on some tissue then serve on top of the yoghurt. Pour over the chilli butter and top with fresh dill.




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