A spicy start to the morning, these Turkish eggs are delicious and packed with Mediterranean flavours. Assemble the punchy ingredients before dunking your sourdough slices.
Ingredients (serves two)
- 120g full fat Greek yogurt
- One fat garlic clove or two small
- A small bunch of dill, finely chopped
- 2 tsp Maldon salt
- 50g butter
- 3 tsp Aleppo pepper, this can’t be substituted, it has to be the genuine article
- 2-4 Poached eggs
- 2 large, thick slices of your favourite Luke’s Bakery Sourdough
Method:
- In a pestle and mortar add the salt and the garlic cloves and smash until they’ve formed a fine paste
- Add this to the yogurt
- Warm the yogurt slowly in a pan until just warm and the aroma of garlic fills the room. Once warm, set aside.
- Poach a couple of eggs, meanwhile make the Aleppo butter. In a frying pan, melt the butter and, once it’s almost sizzling, add in the Aleppo pepper and the chopped dill.
- To assemble place the warm garlic yogurt into a shallow bowl, topped with the eggs and the Aleppo butter.
- Dunk fat wedges of Luke’s bread into the egg and enjoy!
