Turkish Eggs

Chef: Shane Rigney from Riggers D.8.

 

Ingredients:

2 eggs (free range & medium/large if possible)

3 heaped tbsp full fat Greek Yoghurt

1 clove of garlic minced

Roughly 25g of salted butter

The juice of half a lemon

½ tsp. Of cumin seeds

½ tsp. Of red chilli flakes

A tiny pinch of smoked paprika 

½ a can of drained chickpeas

A big handful of baby spinach leaves

Sea salt & black pepper 

A generous splash of white vinegar

2 slices of sourdough toasted

 

Method:

1.  Bring a small pot of water to the boil and add vinegar 

2.  Very gently and as carefully as you can crack the eggs just over the simmering water and  cook for 3 mins

3.  Place the yoghurt in a mixing bowl and add the finely minced garlic with some sea salt and black pepper and place into a serving or pasta bowl 

4.  In a saucepan or frying pan, melt the butter gently with the chilli, lemon, cumin, smoked paprika and once aromatic and just start to release oils, toss in spinach to wilt and chickpeas to gently warm through

5.  Toast your sourdough whilst melting the butter

6.  Take your eggs out of the poaching water and set on a piece of kitchen towel 

7.  Arrange the butter with spinach etc over the yoghurt with a large serving spoon keeping just a little butter back

8.  Place your eggs atop the spinach and pour over the remaining butter

9.  Season well and serve with toast for mopping