A few weeks ago I visited Kopapa in the Seven Dials area of London near Covent Garden. It's a New Zealand inspired brunch restaurant serving an good-sized selection of items and an excellent Bloody Mary laced with sherry.
I was inspired to recreate my own version of the Turkish Eggs I opted for but have added curry oil from a jar of paste to add extra flavour. And it worked!
- 80g greek yoghurt
- 1/2 garlic clove, crushed
- 2 eggs
- 25g butter
- 1 tbsp oil from jar of curry paste
- 1 tbsp olive oil
- Generous pinch of chilli flakes
- 1 tbsp dill, chopped
- 1 tbsp parsley, chopped
- Mix together the yoghurt and crushed garlic, set aside
- Heat a large pan of water and a club of cider (or other white) vinegar and once simmering, poach the eggs in the way which best works for you (I dunk slowly from a ramekin and simmer for 3-4 minutes)
- Meanwhile, melt the butter until pale golden brown, remove from the heat and then immediately add the chilli flakes and dill. Swirl about in the pan.
- Spoon the yogurt into a clean bowl, add the eggs on top and then pour over as much of the chilli/curry oil as you like.
- Serve with a sprinkling of parsley, salt and pepper and more chilli flakes if you fancy