I use a generous amount of the mild and seedless but truly tasty chilli flake called kirmizi biber, which is also known as Aleppo chilli. If I can't find it, I use Korean chilli flakes, gochugaru, as they likewise give the buttery oil a delicious red hue and a mild punch. I always serve these with toast. Read more about my turkish eggs recipe here
|250 g||Thick plain yoghurt, at room temperature (Main)|
|1||Garlic clove, peeled and finely crushed (optional)|
|½ tsp||Flaky sea salt|
|50 ml||Extra virgin olive oil|
|50 g||Unsalted butter|
|1 tsp||Kirmizi biber, adjust to taste (see above)|
|8||Eggs, allow 2 eggs each for 4 people (Main)|
|100 ml||White vinegar, this may seem excessive, but it's not|
|8 slices||Sourdough bread|
|1 Tbsp||Flat leaf (Italian) parsley, snipped, and some fresh dill|
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- Warm 4 bowls — you don't want the yoghurt cold at all.
- Whisk the yoghurt, garlic (if using) and salt with half the olive oil for 15 seconds. Put to one side.
- In a small pan cook the butter over medium heat until pale nut-brown (beurre noisette). Take from the heat and add the chilli flakes, swirling the pan gently to allow them to sizzle for 15 seconds. Add the remaining olive oil. Keep it warm.
- Add the vinegar to 1 ½ litres simmering water in a medium-sized deep saucepan. Never add salt to the water when poaching eggs as it causes them to break up. Poach the eggs — runny centres will need 5-6 minutes cooking (depending on size).
- Toast your bread while the eggs are cooking. There's no need to butter it as there is plenty of that in the dish.
- To serve, divide ¾ of the yoghurt among the 4 warmed bowls. Sit 2 drained poached eggs in each bowl then spoon the remaining yoghurt on top. Give the chilli butter a good stir and drizzle it on. Scatter with the parsley and dill.