Now hear me out, I know this sounds a bit weird, and I won't deny that it really messes with the taste buds, but you have to try these, they really are amazing with bread. Like most recipes from the Turkish Breakfast, below follows my own amalgamation from 2 or 3 different websites.
1 cup Double Cream Yoghurt
1 tbsp Fennel (traditionally the Turks use Dill, but I only had Fennel in the garden)
1 clove Garlic
Salt
Pepper
1 tsp Tahini
4 tbsp butter
1 tsp Paprika
1/4 tsp Cayenne Pepper
1/4 tsp Turmeric
4 Eggs
- Make a paste from the garlic by scraping it on a chopping board with a knife until smooth. Chop the fennel finely. Mix the yoghurt with the fennel, garlic, salt, pepper and tahini.
- Let the yoghurt sit on the counter to come up to room temperature while poaching the eggs.
- Divide the yoghurt on 2 or 4 plates. As a standalone breakfast, this is enough for 2 people, but with all the dishes I served for the breakfast, we were 4, and one egg each was enough.
- Poach the eggs, then drain and let dry while prepping the butter.
- Melt the butter and stir in the paprika, cayenne and turmeric. Do not let the butter darken too much.
- Place the eggs on the yoghurt and pour the butter over. Serve with bread, pita or Simit to soak up the sauce.
Exquisite nibbles at affordable prices. There now, doesn't that sound lovely?
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