As you may already know, I tend to get a little obsessive over things. I have even had a period of egg obsession (as explained in this post) and now I am in the midst of another. Much to my dismay, kitchen time has be very limited of late – I seem to be eating eggs everyday, as a means to get something filling, delicious and healthy into me. They take a maximum of 10 minutes to get on the plate, and don’t require a great deal of thought.
Most often I have a fried egg on sourdough toast with cheese and tomato chutney, sounds amazing right? This week I deviated from the norm because I had a packet of pita bread. I put egg + pita together and instantly came up with Turkish Eggs. All you need to do is make a yoghurt sauce and some paprika butter – this might sound complex but I can assure you it is not.
The whole dish is pure bliss – I actually felt like I had ordered brunch from a fancy-pants cafe. I was pretty bloody pleased with myself.
Simple Turkish Eggs
Feeds 1 for breakfast, brunch or lunch. Actually they’d even be good for a lazy dinner.
– 2 eggs
– 1 pita (gf if needed)
– 1/4 cup greek yoghurt
– big pinch salt
– 1 tsp finely grated lemon zest
– 1 tsp minced garlic
– 1 Tbsp butter
– 1/2 tsp sweet paprika
– a few baby mint leaves (optional)
Melt butter over gentle heat until foamy, stir in paprika and turn off heat.
Make yoghurt sauce by combining yoghurt with salt, garlic and lemon zest.
Fry 2 eggs till preferred doneness – I like my yolks a little runny.
Warm your pita briefly in a pan, dollop yoghurt sauce in the centre of the pita and smooth with the back of the spoon. Lay the 2 eggs over the sauce and drizzle on paprika butter. Sprinkle on some little mint leaves (if using).