Turkish eggs

Turkish eggs

Turkish eggs

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 1

Turkish eggs

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


  1. Mix together the yoghurt and crushed garlic, set aside
  2. 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)
  3. 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.
  4. 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.
  5. Serve with a sprinkling of parsley, salt and pepper and more chilli flakes if you fancy
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