Turkish eggs with feta and chilli butter 

Recipe from English cricketer Stuart Broad

Turkish eggs with feta and chilli butter 

Servings: 2


Chef’s note:
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to serve


  1. In a bowl, combine the Greek yoghurt with half the feta, the grated garlic, lemon juice, and a good pinch of
    flaky sea salt. Whisk well until smooth, breaking up the feta as you go. Set aside.

  2. To make the chilli butter, 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.

  3. Crack the eggs into small ramekins and bring a medium-size saucepan of water up 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 two at a time. Reduce the heat to a simmer and set a timer for three minutes.

  4. Remove the eggs from the pan with a slotted spoon and drain on a plate lined with kitchen towel.

  5. 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 equally over the top. Finish with the remaining feta, some fresh herbs, and an extra sprinkle of chilli flakes, if you like. Serve immediately with some toasted sourdough or warmed flatbread to mop it all up.

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