Turkish Eggs With Live Greek Yoghurt, Chilli Oil, Dukkah & Chunky Sourdough
Inspired by the traditional Turkish dish called ‘Cilbir’, this combination of runny eggs, creamy yoghurt, fiery chilli oil, herby dukkha, and some chunky sourdough is a breakfast fit for a King/Queen. It is huge on flavour, yet surprisingly little on effort and time. Swap the chilli oil for regular extra virgin olive oil if the spice is too overwhelming.
Ingredients
Dukkha:
50g hazelnuts or almonds (blanched if possible)
50g walnuts
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
2 tbsp sesame seeds
Other:
200g full fat Greek yoghurt
1 garlic clove, crushed
2 large eggs
40g unsalted butter
50ml extra virgin olive oil
1 tsp chilli flakes
1 tsp sea salt
Method
1. Start by making the dukkha. Preheat the oven to 180C fan and combine all the nuts, seeds, and dried herbs in a bowl. Spread onto a lined baking try and roast for 9-10 minutes until golden and fragrant. Leave to cool then pulse briefly in a blender until a coarse crumbly mixture is formed (be careful not to form a flour!). Set aside.
2. Put the eggs onto poach and combine the Greek yoghurt and crushed garlic in a mixing bowl and divide between two serving bowls.
3. Meanwhile heat the butter in a pan over medium heat to turn gently brown, then remove from heat and add the olive oil and chilli flakes (and any extra chilli oil if you want it spicy!).
4. Put the poached eggs directly on the yogurt, spoon over the chilli oil, sprinkle over the dukkha and finish with some fresh coriander and a grind of salt & pepper.
5. Serve with two chunky slices of fresh or toasted sourdough.