Beder Mirjan

TURKISH EGGS WITH FETA & CHILLI BUTTER

PREPARATION TIME: 5-20 MINUTES | COOKING TIME: 10 MINUTES | SERVES 2

INGREDIENTS

225g Greek yoghurt 60g feta, crumbled ½ clove of garlic, grated ½ lemon, juiced Flaky sea salt 50g unsalted butter ½ tsp Turkish chilli flakes, plus extra to serve 4 eggs 60ml white vinegar

TO SERVE A few sprigs of soft herbs, chopped (such as dill or coriander) Sourdough or flatbread In a bowl, combine the Greek yoghurt with half the feta and the grated garlic, lemon juice and a good pinch of flaky sea salt. Whisk well until smooth, breaking up the feta as you go. Melt the butter in a small saucepan over a gentle heat. You can leave it to sizzle and brown slightly for a nuttier flavour but watch it carefully as it can quickly burn. Remove from the heat, add the chilli flakes and set aside. Crack the eggs into small ramekins and bring a medium saucepan of water to the boil. Once boiling, add the vinegar. Using a spoon, create a whirlpool in the boiling water and gently pour the eggs into the centre of the whirlpool one after the other. Depending on the size of your pan you may need to poach the eggs 2 at a time. Reduce the heat to a simmer and set a timer for 3 minutes. Remove the eggs from the pan and drain on a plate lined with kitchen towel.

METHOD

TO SERVE Swirl the yoghurt mixture over two plates and pour a little chilli butter over it. Top with two poached eggs each and divide the remaining chilli butter over the top. Finish with the remaining feta, fresh herbs and a sprinkle of chilli flakes, if you like. Serve with some toasted sourdough or warmed flatbread to mop it all up.

“I love cooking and it certainly takes my mind off things. Other things I do to look after my mental health include waking up early, exercising and always doing something that brings a big smile to my face each day. I also think it’s important not to judge my happiness based purely on my work.

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