Turkish Eggs

A delicious Turkish brunch classic, combining creamy garlic yoghurt with perfectly poached eggs and flavourful Jalapeno stuffed Fragata olives. Rich, comforting and packed with Mediterranean flavours, it’s a simple yet impressive dish perfect for a leisurely breakfast or brunch. Don’t skip the chilli butter; it’s what makes this dish sing.

Serves 2

Prep time 10 minutes

Cook Time 4 minutes

Difficulty Easy

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Ingredients

200g Greek yoghurt

1 small garlic clove, grated

Pinch of salt

2 tbsp olive oil

1 tsp chilli flakes

1 tbsp butter

4 eggs

1 tbsp white wine vinegar

80g Fragata Jalapeno stuffed Manzanilla olives

Fresh dill and lemon zest to serve

Sea salt and black pepper

Crusty bread or flatbread, to serve

Method

Start with the garlic yoghurt. In a bowl, mix the Greek yoghurt with the grated garlic and a generous pinch of salt. Set aside at room temperature; this allows the garlic flavour to mellow and the yoghurt to lose its chill.

In a small pan, gently warm the olive oil with the chilli flakes for 1–2 minutes until fragrant. Don't let it sizzle or burn; you want a gentle infusion. Set aside.

To poach the eggs, bring a pan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, then gently slide into the water. Poach for 3–4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain on a paper towel.

While the eggs poach, melt the butter in a separate small pan until it begins to foam and turn golden.

To plate, spread the garlic yoghurt generously across two plates or shallow bowls and place the poached eggs on top.

Scatter over the Fragata Manzanilla olives and Pimiento Piquillo peppers.

Drizzle generously with the chilli-infused olive oil and the foaming brown butter.

Finish with fresh dill, a little lemon zest, and a final pinch of sea salt and black pepper.

Serve immediately with warm crusty bread or flatbread for scooping up every last bit.