Turkish Eggs

Instructions

Fill a saucepan with water and put it on the stove top to heat.
Meanwhile, line a plate with kitchen roll and keep a slotted spoon ready.
Simultaneously, fill another saucepan with water and bring to a boil. In a heatproof bowl, add the yoghurt. Stir in the pepper and salt. Sit this bowl on top of the pan. Stir it till the mixture gets to body temperature. Turn off the heat and let the bowl sit as is, on top of the pan.
Next, melt the butter in a pan until it slightly browns. Turn the heat off, add olive oil, and red pepper flakes. Leave it on the side.
Now, poach the eggs. Crack the first egg into a fine mesh strainer suspended over a small bowl, then lift it up a little and swirl gently for about 30 seconds. Gently tip the egg into a small cup and add 1 teaspoon of lemon juice.
When the poaching water is just starting to simmer, take a cup in each hand and gently slide in the eggs, one on each side of the pan. Turn the heat right and poach the eggs for 3–4 minutes until the whites are set and the yolks still runny. Transfer the eggs to the paper-lined plate to remove any excess water.
Finally, divide the creamy yoghurt between two bowls. Top each with an egg; and pour the peppery butter over the yoghurt.
Garnish with herbs and serve!

Ingredients