• Lucie Ellis

69. Turkish Eggs


This is almost obscenely delicious and I have hundreds of variations that are decided on by the contents of the fridge. There are a few elements to make but if you end up eating this as often as I do you will probably already have the sauces leftover from the last time. It’s basically a combination of thick yoghurt seasoned with garlic, and caramelised chilli butter, with poached eggs. Today we added asparagus, salami and croutons.


Trust me, if you can be bothered to give this a try, you will want to snog my face off.


For 2:

60g butter

2tsp Aleppo chilli flakes

Juice of half a lemon

4tbsp Greek yoghurt

1/2 clove garlic, crushed

8 asparagus spears

4 large slices of salami

2 slices rustic bread

Olive oil

Melt the butter in a small pan until it begins to foam and turn golden, add the chilli, careful as it will foam up, and cook for another minute or so to darken, take off the heat and squeeze in the lemon juice. Leave to sit then after 5 minutes strain through a sieve. Leftovers can be kept in the fridge so I always make extra for next time.


Beat the garlic into the yoghurt with a pinch of salt and a little splash of water to loosen.

Heat some olive oil in a frying pan, chop the bread into cubes and fry over a medium heat, tossing, until golden and crisp. Remove onto kitchen paper.

Meanwhile steam or boil the asparagus for 3 minutes then drain, and get the pan back on with water for the eggs. Slice the salami and fry gently in the crouton pan, then roughly chop the asparagus and add to the salami pan to char a little. Add a splash of vinegar to the water and poach the eggs gently.


To serve spread the yoghurt in the bottom of your bowls, scatter over the asparagus, salami and croutons. Top with the eggs and spoon on a very generous amount of butter and a smattering of sea salt.


I’ll be waiting for your kisses 😘😘😘

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