There are so many kind of eggs that we can have, and there are innumerable articles on how to make eggs from around the world. In Turkey, a very common breakfast is this: poached egg over thick yogurt, drenched in chilli butter. Something so simple, but so amazingly delicious.
The olive oil and butter is cooked gently with a load of chillis and paprika. If I were you, I’d make more to store for use on toast later! Just layer some thick Greek yogurt, add a poached egg on top and drench with all that lovely gorgeous chilli butter! A thick toast on the side is optional.
Note: I have an abysmal looking poached egg – please do not use this picture as a reference for the perfect poached egg! As I have mentioned many times in the past – it’s all about home cooking and making things easy! I boil water with vinegar, and place a round steel cut out in the center. Once the water comes to a boil, i crack the egg into it and let it poach on it’s own for some time. This leads to a bit of a flat shaped one, and more often than not, with the yolk popping up – but hey, it’s about the taste more than the look (btw, this short cut is taught by my father :))
- 1/2 cup Greek yogurt
- 2 eggs
- 1 tsp vinegar
- 1 1/2 cups water
- 1/8 cup olive oil
- 1 tbsp butter
- 2 tbsp chilli flakes
- 1/2 tsp paprika
- Melt the butter with the olive oil and chilli flakes in a small pot. Let the chilli butter infuse for at least 15-20 minutes. Set aside.
- Boil the water on medium heat.
- Add the vinegar once the water starts to boil.
- Crack open the egg into the water and gently coax the egg whites around the yolk with two spoons.
- Once the egg is well poached, remove the egg and repeat the process with the second egg.
- To assemble, spread the Greek yogurt and place the two eggs on top. Drizzle the chilli butter around and serve immediately.