This Turkish-style egg recipe is a simple but flavourful breakfast or brunch dish, featuring creamy yoghurt, poached eggs, and sweet, slow-roasted cherry tomatoes. It’s fresh, comforting, and comes together easily for a satisfying start to your day. Serve with bread to soak up all the delicious juices.
Ingredients (1 serving)
-
- 150 g Greek yogurt
- 3 eggs
- Fresh dill
- 1 garlic clove, grated
- 80 g cherry tomatoes
- Olive oil
- Salt and pepper
- Chilli oil/crisp (optional)
Method
- Preheat your oven or warm a pan on low heat. Toss the cherry tomatoes with olive oil and a pinch of salt, then slow-roast until they’re soft, sweet, and slightly caramelised.
- While the tomatoes roast, combine the yoghurt with grated garlic, dill and a pinch of salt. Stir well until smooth and creamy.
- To poach the eggs, bring a pot of water to a gentle boil. Create a swirl with a wooden spoon, crack an egg into the centre, and cook for about 2 minutes. Repeat for each egg, cooking one at a time.
- Assemble the dish: spread the garlic yoghurt on the base of a bowl, top with the poached eggs, then add the slow-roasted tomatoes. Finish with a sprinkle of black pepper and a drizzle of chilli oil. Serve immediately with bread on the side.
Tips & Variations
- Soft-boil the eggs for 6 minutes for runny yolks without the hassle of poaching.
- Roast the tomatoes ahead of time for an even quicker meal.
