Turkish eggs
How about creating your own brunch with our Turkish Eggs recipe?
6 people
10 minutes
15 minutes
Ingredients
- 2 tbsp Apple Cider Vinegar
- 30 g Butter
- 1 tbsp Caster Sugar
- 0 - Crusty Bread to serve
- 4 large Eggs
- 15 g Fresh Tarragon roughly chopped
- 1 clove Garlic
- 2 cloves Garlic
- 300 g Greek Yoghurt
- 0.5 - Lemon juice and zest
- 50 g Pomegranate Seeds
- 1 pinch Salt
- 1 - Shallot
- 1 tbsp SuperValu Extra Virgin Olive Oil
- 0 - SuperValu Fresh Mint 20 leaves, roughly chopped
- 70 g SuperValu Goats Cheese
- 35 g SuperValu Hazelnuts roughly chopped
- 0 - SuperValu Hot Chilli Seasoning
- 2 tbsp SuperValu Sunflower Oil
- 3 - Tomatoes
For the chilli sauce
-
75
g
SuperValu Chilli Selection
Method
To make the sauce, roughly chop the chillies, tomatoes, shallot and garlic, then put all the sauce ingredients in a blender and blitz to combine. Set aside. Fill a saucepan halfway with water and bring to the boil. Place the yogurt, goats cheese, garlic, lemon zest and juice and half the herbs in a heatproof glass bowl that’s large enough to sit over the pan. Place the bowl over the pan, making sure the bottom of the bowl doesn’t touch the water, and stir until everything is well combined.
Melt the butter gently in a separate small saucepan until it’s just beginning to turn hazelnut-brown. Turn the heat o , stir in the olive oil and about 15 twists of the hot chilli grinder. Set aside.
Fill a big saucepan with water and place over a medium heat. Line a large plate with kitchen paper. Crack in the eggs one by one and poach for 3 to 4 minutes, until the whites are set and the yolks are still runny. Transfer the eggs to the lined plate using a slotted spoon.
To serve, spoon the warm, creamy yogurt onto a platter. Top with the poached eggs, then pour over the chilli butter and scatter over the remaining herbs along with the pomegranate seeds and hazelnuts. Drizzle over some of the chilli sauce and serve with crusty bread.
