Indian-ish Turkish Eggs

Preparation time: 15-20 minutes | Serves: 2 people

I won’t claim these Indian inspired Turkish eggs are an original concept, in fact I’ve been eating a version of them for years, swapping eggs for rice, where rice is mixed with yoghurt and ghee tempered spices are poured all over it.

This recipe is a mish-mash of inspirations, but this is my take on it. I hope you enjoy eating and making it, and that it becomes a comforting alternative when you’re craving something a little Indian-ish.

How to make my Indian-ish Turkish Eggs -

This recipe follows the same process as Turkish Eggs (Cilbir), where spiced butter is poured over delicately poached eggs nestled in a garlicky yoghurt base.

My recipe swaps the butter for ghee and uses mustard and cumin seeds, Kashmiri chilli powder and curry leaves for those classic South Indian flavours.

I’ll admit I’m terrible at making poached eggs. I find them so tedious that I learned to perfect my soft boiled eggs instead, because my poached eggs always turned out wrong. A little too watery, the whites falling apart. For this recipe I’ve given you my tips on how to poach eggs, but soft boiled eggs are a perfect swap.

I love serving this dish with a really flaky Kerala parotta, the layers mean there’s enough bread to yoghurt ratio that you can mop up each bit of this messy, gooey, drippy, delicious dish.

---

Ingredients -

For the base -

• 1 cup yoghurt (I like Greek or goats milk yoghurt)

• 1 garlic clove, grated

• Salt, according to taste

• 4 eggs

• 1 tsp white vinegar

For the spiced ghee -

• 2 tbsps ghee (or butter)

• ¼ tsp mustard seeds

• ½ tsp cumin seeds

• 1-2 tsp Kashmiri chilli powder (according to taste)

• 6-8 curry leaves

To serve -

• Roti, parotta or flatbread

Method -

Make the yoghurt base/ eggs -

1. Mix the salt and garlic into the yoghurt. Spoon into serving bowls and set aside.

2. Bring a saucepan of water to a boil and add the vinegar.

3. Crack the eggs into a sieve, allowing the excess egg white to drain away - I like to only poach 2 eggs at a time.

4. Swirl the water with a spoon, then gently tip the egg from the sieve (or a ladle) into the centre. Poach for 2.5 minutes for a runny yolk or 3 minutes for a firm yolk. Remove with a slotted spoon and rest on paper towel.

Make the spiced ghee -

1. Heat a small pan on medium heat and add the ghee.

2. Once shimmering, add the mustard seeds, followed by the cumin seeds. Let them pop and turn fragrant for a minute or two.

3. Turn off the heat and add the chilli powder and curry leaves (they will splutter slightly, be careful).

4. Stir for a few minutes allowing the spices to infuse.

5. To assemble, place the poached eggs in the middle of the yoghurt bowl and pour the spiced ghee evenly. Serve with warm roti, parotta or flatbread.

---

Other breakfast recipes you might enjoy -

Chocolate Granola

Baked Oatmeal With Honey Grilled Figs

Savoury Spiced Granola

Blueberry Buttermilk Pancakes

---

RECIPE NOTES

Swaps, Serves & Storage

1. Do I have to make poached eggs for this recipe?
   I’m always terrified of poaching eggs so honestly, I’d suggest swapping with soft boiled eggs.
   Boil the eggs for 5.5-6 minutes for the perfect, runny yolk then run cold (not iced) water over them and submerge for a minutes until cool enough to peel.

2. What can I use instead of ghee?
   You can use butter or olive oil instead of ghee. Add a splash of oil if using butter as butter tends to burn quickly.

3. Can I make this dish ahead of time?
   This dish is best made and eaten fresh, but you can make the garlic infused yoghurt a day ahead.

---