Chili Butter Turkish Eggs

Welcome to Season 3 of What’s For Dinner!!! This month we are focusing on Middle Eastern cuisine.

This take on Turkish eggs has been a staple of mine for awhile. Much like salad, I don’t love eggs, so I always have to dress them up to disguise the fact that I’m eating eggs.

Chili Butter Turkish Eggs

Eggs for people who don't like eggs.

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Servings: 2 people

Course: Breakfast

Cuisine: Middle Eastern, Turkish

Ingredients Method

Ingredients

  

• 4 eggs, soft boiled or poached
• 6 tbsp butter
• olive oil
• 1 tbsp chili flakes (more to taste)
• bread of choice (I prefer sourdough)
• 1 cup greek yogurt
• 1-2 cloves garlic, minced
• juice of 1 lemon
• dill to taste
• salt and pepper
• parsley

Method

 

1. Prepare the eggs.
2. While the eggs are cooking, heat the butter in a skillet with a little olive oil and chili flakes. Once combined, reserve some for topping and keep the remainder in the skillet.
3. Slice bread and grill using the chili butter.
4. Mix yogurt with garlic, lemon juice, dill, salt & pepper.
5. Top the yogurt with eggs, chili butter and parsley.