The first time I ate this dish it blew my mind. Rich eggs, garlicky lemony yoghurt, fiery Turkish chilli butter - this dish is EXTRA saucy. You must serve this with bread to mop it all up! - Naughty Nonnas
Instructions
- Fill a wide-ish saucepan with water and bring to the boil. Line a plate with some kitchen roll.
- Place a heatproof bowl on top of the pan, add the yoghurt, grate in the garlic and lemon zest, stir in salt and the juice of the lemon. Making sure the base of the bowl doesn’t touch the water, stir it until it gets to a nice temperature and has the consistency of lightly whipped double cream. Take the bowl off the pan.
- Melt the butter gently in a small pan until it is just beginning to turn a caramel brown colour, but make sure it doesn’t catch and burn! Turn the heat off, then stir in a generous glug of olive oil, followed by the fragrant red pepper flakes. This will bubble and crack, filling your kitchen with a gorgeous chilli aroma!
- When you are ready to poach the eggs, I would work in batches here, add white wine vinegar to the boiling water and lower the heat so the water is simmering. You don't want much movement as this will break your eggs. Gently crack in the eggs and poach for 3 minutes until the whites are set and the yolks still runny. Transfer the eggs with your slotted spoon onto some kitchen roll to remove any excess water.
- Slather the warm garlicky yoghurt onto a big platter, place the poached eggs on top, pour the fiery butter over the yoghurt, creating a chilli moat around the plate for all the dunking and scatter with plenty of dill!