Poached Eggs with Yoghurt and Chilli Butter
Try a new way with eggs for your next brunch with this Turkish-inspired recipe from The Little Book of Brunch, seasoned with chilli flakes, paprika and ground cumin.
From the book
The Little Book of Brunch
The go-to guide for irresistible brunch recipes
Easy recipes for a weekend feast
All your favourite sweet and savoury brunch dishes
Introduction
This is our version of the classic Turkish dish çilbir. You probably have most of the ingredients knocking around your cupboard and fridge, so it’s especially good for those times when you hadn’t planned on cooking anything but feel too lazy to throw a coat on over your PJs and nip out to the shops (if nipping out is an option).
Ingredients
| 200g | Greek yoghurt |
| ½ | garlic clove, crushed |
| 40g | unsalted butter |
| ½–1 tsp | chilli flakes (depending how spicy they are) |
| ½ tsp | cayenne pepper |
| ½ tsp | paprika (hot or smoked) |
| ½ tsp | ground cumin |
| 4 | eggs |
| bread, for toasting |
Method
With a spoon, beat together the yoghurt and garlic until smooth. Spoon into two small bowls.
In a pan over a low heat, melt the butter with the chilli and spices, taking care not to let it burn, until it is red and infused.
Poach the eggs for 1½ minutes, then remove with a slotted spoon and drain on kitchen paper. Pop the bread into the toaster while the eggs are in the pan.
Place a poached egg on top of the yoghurt and pour over the chilli butter. Serve with toast for mopping up all the yolk, yoghurt and spicy butter.
