Turkish eggs
I kept seeing delicious-looking pictures of Turkish eggs on Instagram so, as is my way, I set-to on making some without checking out an actual recipe. Instinct (impatience) is a wonderful thing. Well, they turned out to be so delicious, I now don’t care what any other recipe says; these may not even be Turkish eggs but I think they come close.
- Prep: 5 mins
- Cook: 5 mins
- Servings: 1
Ingredients
- extra virgin olive oil
- 1-2 free range organic eggs
- 1 red pepper, deseeded and slices longways into strips
- half a small red onion, peeled and diced
- a handful of ripe baby tomatoes, halved longways
- a smidge of paprika, maybe ⅓ of a teaspoon, if that, or use za’atar or ras el hanout
- sea salt
- 2 dessert spoons of Greek yoghurt
- 1 dessert spoon of creme fraiche
- any fresh herbs, I used parsley but you could use coriander, which I hate, or mint or basil
- a sprinkle of chilli flakes
- sourdough toast to serve
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Instructions
Boil a pan of water to poach the egg (s). While it’s boiling, fry the peppers, onions and tomatoes in plenty of olive oil, with sea salt (to your taste) and half the paprika. You just want to soften them a bit rather than smulch them, if you know what I mean. Now poach the egg, the secret of good poached eggs is ALL in the egg, it needs to be super fresh otherwise it will just fray and be terrible. The proteins in egg white break down as the egg ages, so an egg that’s more than a week old will not poach well because the proteins don’t hold together.
ANYWAY, back to the recipe. Pop the bread into the toaster. Mix the yoghurt and creme fraiche and spoon it into a nice bowl, spreading it across the bottom.
Now nicely add the cooked pepper/tom/onion mix and then the poached egg. Sprinkle on the rest of the paprika and some chilli flakes and drizzle on the tomatoey peppery oil from the pan. Scatter the herbs over and there you have it. Heaven.
Nutrition Info
Eggs
Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.
Find your new natural
Ahh-fee-et Ol-son!
Thats “Enjoy your meal!” in Turkish
Portion Guidelines
Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!
