Turkish eggs with chorizo, yoghurt and sourdough
:
2
Course
:
Brunch
Cooking Time
:
10 mins
Prep Time
:
15 mins
Ingredients
2 tbsp vegetable oil
50g chorizo
1 clove garlic, peeled and thinly sliced
1 tsp dried chilli flakes
4 large eggs
100g thick natural yoghurt
Juice and zest of half a lemon
Sea salt
Sliced sourdough bread
Dill fronds, to garnish
Start by seasoning your yoghurt: add the juice and zest of half a lemon to the yoghurt before seasoning with salt and mixing, then set aside in the fridge
Place a large heavy-based saucepan on the heat filled with water, bring it to the boil and season with salt. Gently stir the water with a spoon before dropping the eggs in, reduce the heat and cook for three minutes until soft poached.
While the eggs cook, place a non-stick pan on a medium heat, dice up the chorizo and add to the pan with some vegetable oil. Cook over a medium heat for a minute until the chorizo starts to release its oils. Now go in with the garlic and chilli flakes and cook for a further minute until the garlic slices are just browning.
Spoon the yoghurt on to the plate and top with the poached eggs, drizzle the chorizo and oil over the top like a dressing and finish with the dill. Serve with sliced sourdough bread.
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Turkish eggs with chorizo, yoghurt and sourdough
Serves : 2 Course : Brunch Cooking Time : 10 mins Prep Time : 15 mins Ingredients 2 tbsp vegetable oil 50g chorizo 1 clove garlic, peeled and thinly sliced 1 tsp dried chilli flakes 4 large eggs 100g thick natural yoghurt Juice and zest of half a lemon Sea salt Sliced sourdough bread Dill fronds, to garnish Start by seasoning your yoghurt: add the juice and zest of half a lemon to the yoghurt before seasoning with salt and mixing, then set aside in the fridge Place a large heavy-based saucepan on the heat filled with water, bring it to the boil and season with salt. Gently stir the water with a spoon before dropping the eggs in, reduce the heat and cook for three minutes until soft poached. While the eggs cook, place a non-stick pan on a medium heat, dice up the chorizo and add to the pan with some vegetable oil. Cook over a medium heat for a minute until the chorizo starts to release its oils. Now go in with the garlic and chilli flakes and cook for a further minute until the garlic slices are just browning. Spoon the yoghurt on to the plate and top with the poached eggs, drizzle the chorizo and oil over the top like a dressing and finish with the dill. Serve with sliced sourdough bread.
