I first tried this breakfast dish at Kopapa in Covent Garden, which still remains my favourite version of Turkish eggs… of course, I’ve never actually been to Turkey so that could change! Today I gave the recipe a go. Remember to use fresh eggs to poach – my favourite are the Waitrose “intelligent eating” ones enriched with omega-3 for their beautiful orange yolks.
1 clove of garlic
4 tbsp strained yoghurt
1 tbsp salted butter
½ tsp smoked paprika
2 fresh eggs
2 slices of sourdough
Mince one clove of garlic very finely, then add a pinch of salt and 4 tbsp of strained yoghurt. Mix and dollop into the centre of a bowl. In a saucepan on a low heat, melt 1 tbsp of salted butter with ½ tsp smoked paprika. Remove from heat once melted, pour through a fine sieve and leave to cool for a few minutes. Meanwhile, poach two eggs then drain on a kitchen towel.
Toast a few slices of sourdough and drizzle with some olive oil. Spoon the paprika butter all around the yoghurt in the bowl, and gently place the poached eggs on top. Chop and scatter some parsley to garnish.