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TURKISH FRIED EGGS
Servings
2
Ingredients
  • 4 eggs
  • A few sprigs of fresh coriander, chopped
  • Salt, to taste
Garlic yogurt:
  • 200 ml thick yogurt
  • 1 large or 2 small cloves of garlic
  • 1/2 tsp sugar
  • 1/4 tsp lime or lemon zest
  • Salt, to taste
Chilli butter:
  • 15 grams butter
  • 1/2 tsp extra virgin olive oil
  • 1/2 tsp chilli powder
Servings
2
Ingredients
  • 4 eggs
  • A few sprigs of fresh coriander, chopped
  • Salt, to taste
Garlic yogurt:
  • 200 ml thick yogurt
  • 1 large or 2 small cloves of garlic
  • 1/2 tsp sugar
  • 1/4 tsp lime or lemon zest
  • Salt, to taste
Chilli butter:
  • 15 grams butter
  • 1/2 tsp extra virgin olive oil
  • 1/2 tsp chilli powder
Instructions
  1. Zest a lime or lemon, making sure to get just the top layer and not the bitter white pith. Measure 1/4 tsp. Add garlic cloves, sugar and salt to a pestle and mortar and pound to a smooth paste. Add the garlic paste and lemon zest to the yogurt and stir well to combine. Taste and adjust seasoning.
  2. Melt butter with olive oil in a small non-stick fry pan over medium heat. Once the butter starts to melt, add chilli powder and cook for 45-60 seconds, swirling the pan occasionally. Decant into a small bowl. Retain the pan.
  3. Crack two eggs at a time into the same pan and fry the eggs to your liking. (Tastes best with runny yolks). Season the eggs with salt.
  4. To serve, divide to yogurt between two plates. Place two fried eggs on each plate on top of the yogurt. Drizzle over the chilli butter and top with chopped coriander. Serve immediately with toast to mop it all up with.
Recipe Notes

*Adapted from Nigella Lawson

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