Turkish Eggs with Chilli Crisp

Ingredients

• 300g Greek Yogurt
• 1 Small Garlic Clove, finely grated
• 4 Large Eggs
• 2 tablespoons Chilli Crisp
• 30g Unsalted Butter
• 1/2 teaspoon Aleppo Pepper or Pul Biber
• 1 tablespoon Extra Virgin Olive Oil
• 1 tablespoon White Wine Vinegar
• 10g Fresh Dill, roughly chopped
• 10g Fresh Mint Leaves, roughly chopped
• 2 Spring Onions, finely sliced
• Sea Salt, to taste
• Black Pepper, to taste
• 4 slices Sourdough Bread, toasted

Instructions

1. Spoon the yogurt into a bowl and stir in the grated garlic, olive oil, and a generous pinch of salt until smooth.
2. Divide the garlic yogurt between two shallow serving bowls and leave at room temperature while you prepare the eggs.
3. Melt the butter in a small saucepan over low heat. Add the Aleppo pepper and cook for about 30 seconds until fragrant, then remove from the heat.
4. Stir the chilli crisp into the warm spiced butter and set aside.
5. Bring a wide saucepan of water to a gentle simmer and add the vinegar.
6. Crack each egg into a small cup, then carefully slide it into the simmering water.
7. Poach the eggs for 3–4 minutes until the whites are set but the yolks remain soft and runny.
8. Lift the eggs from the water with a slotted spoon and drain briefly on kitchen paper.
9. Place two poached eggs over the garlic yogurt in each serving bowl.
10. Spoon the warm chilli crisp butter generously over the eggs and yogurt.
11. Scatter over the dill, mint, and sliced spring onions, then finish with black pepper.
12. Serve immediately with toasted sourdough for scooping up the yogurt, eggs, and spicy butter.

instructions_source: editorial-classic