Make-ahead Turkish eggs.
15 mins I Serves 3
As part of my ingredient-prep series, these pots of eggy goodness intentionally scale really easily, so you can adjust the days you prep ahead for. In swapping the traditional chilli butter associated with Turkish eggs for a chilli oil, these sit beautifully in the fridge for up to 5 days and are the perfect grab and go breakfast. ​
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Serving suggestion: with a hunk of good sourdough, toasted and dripping with butter.
Ingredients
3 organic eggs
600g full fat Greek yoghurt
2-3 cloves garlic, grated
1/2 lemon, juiced
salt to taste
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6 tbsp extra-virgin olive oil
2 tsp Aleppo chilli flakes
1 tsp crushed coriander seeds
pinch smoked paprika
2 cloves crushed garlic
1 large pinch smoked sea salt
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dill
lemon wedges
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These are über customisable: if, like me, you find meal prep boring when it's too repetitive, consider using this recipe as a base and changing up your toppings. Different oil infusions, crispy chickpeas, beetroot, bacon, fresh mint; there's a lot of room to have some fun with these.​​​​​​​​​​​​​​​
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Notes
​tags: vegetarian under 20 mins ingredient prep brunch
Method
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Bring a medium saucepan of water to the boil. Cook your eggs for 7 minutes for jammy middles. Submerge in ice water when cooked.
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Heat a frying pan over a medium heat. Add the extra virgin olive oil. Fry garlic for 1-2 minutes until just colouring, then add all of the other ingredients for your chilli oil, stir for a couple of minutes before turning the heat off. Allow to infuse whilst you prep your yoghurt.
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Mix yoghurt, grated garlic and lemon juice. Season with salt. Divide between three containers, either glass, or I like to use BPA-free deli pots as they stack brilliantly in the fridge.
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​To assemble, slice your eggs in half, add two halves to each pot, pour over a drizzle of your cooled chilli oil, garnish with some more smoked flakey sea salt, a wedge of lemon and fresh dill. Keeps in fridge for up to 5 days.