Try these quick and easy Turkish eggs with crunchy sourdough for your next brunch. The smoked paprika gives a smoky kick and a beautiful red color.
Serves 2
5 oz Greek plain yogurt
1/2 clove garlic, crushed
1 tbsp finely chopped fresh dill
1 tbsp olive oil
3 tbsp salted butter
1/2 tsp hot smoked paprika
2 large organic eggs
a small handful of chopped flat-leaf parsley
2 thick slices of grilled sourdough
Put the Greek yogurt into a large bowl and whisk in the garlic, dill, olive oil and some seasoning. Leave on the side while you prep the rest of the ingredients so the yogurt can lose the chill of the fridge.
Heat the butter in a small pan until melted, stir in the paprika and leave over a low heat.
Poach the eggs by gently cracking into a pan of just-simmering water. Leave for 2-3 minutes then scoop out with a slotted spoon and gently poke the yolk to see if it is done to your liking. Drain on kitchen paper.
Divide the yogurt between 2 bowls. Add an egg to each then drizzle over the paprika butter and sprinkle with a little parsley.
Serve with the sourdough for dunking.