Recipe: 10-Minute Turkish Eggs

This recipe is creamy, more-ish, and best of all predominantly uses pantry staples - trust me, it will be your new go-to. Plus, it looks like something straight out of an expensive restaurant - a perfect dish to serve when you have friends over.

You will need:

For the Yogurt:

• 1 cup greek yogurt or Skyr (if you want more protein)
• 1 tbsp olive oil
• 1 tbsp chopped parsley
• 1/2 tsp flakey sea salt
• 1/4 tsp black pepper
• Fresh lemon zest (optional to add 1 tsp fresh lemon juice)

For the Chilli Oil:

• 1/4 cup unsalted butter
• 1 tbsp olive oil
• 1 tsp red red pepper flakes
• 1 tsp paprika powder
• 1/2 salt
• 1 small shallot minced
• 3 garlic cloves sliced round and thin

2-4 eggs

Method:

1. To make perfectly poached and runny eggs, place your eggs in boiling water for 6 minutes, take out and immediately put in a bowl of ice for 3 minutes. Peel and set aside.
2. Add all of the ingredients for the Yogurt in a bowl and mix well. Taste and season with more salt if needed.
3. In a small saucepan, add butter, olive oil, red pepper flakes, paprika powder, finally chopped shallot, thinly sliced garlic and salt. Set on medium heat and bring to a simmer.
4. Swirl the yogurt into a dish, add your eggs and drizzle the oil all over.
5. Serve with your choice of bread (crunchy sourdough works like a dream)