TURKISH EGGS

I think the concept of anything strenuous before 10am is enough to make you not even want to drop a toe out of bed, so it’s really important to have some really easy breakfast options up your sleeve for when your mouth deserves a treat but your body deserves a break.

Turkish Eggs have had somewhat of a revival lately and I’ve seen many incarnations of them all of social media. While the remixes are rife (inc. mine!) the elements are always the same – an egg served in a carbohydrate with yogurt and spices.

So I stayed true to the elements but took a complete left turn with the delivery. I omitted any form of poaching or boiling – I won’t be wrangling hot water and deep pans when I still have a sleeping eye mask on my head.

I don’t make a spiced butter. While this is actually divine and I wouldn’t advise against it, I feel I can add what I need from the spiced butter to the dish by pumping up slick of chilli oil.

And everything else is made while the egg fries so this recipe genuinely takes no more time than it does to fry an egg.

This recipe has a true luxurious feel to it without ever being more than two steps over frying an egg. It’s a morning-friendly version of a Middle Eastern inspired breakfast that your body will be grateful for.

Even more grateful if you eat it in bed, because you can fall straight asleep again.

Heat up a little olive oil in a frying pan. Crack two eggs into a mug and once the oil is hot, pour the eggs in. Doing it this way means it cooks like one big egg with a double yolk and it covers the whole of the flatbread later. So much easier to cook!

While the egg fries, drop a flatbread on a plate. If you cant be arsed for flatbreads, take another left turn here and just get some bread. Anything that will soak up the eggyness.

Get some Greek yogurt and swirl a big tablespoon around on the flatbread. Pour some chilli oil in a small bowl and add a little paprika. Mix this together and then drizzle it over the yogurt.

If you don’t have chilli oil, you could use of some extra virgin olive oil with the paprika and a little chilli powder (not too much) and thoroughly mix so you don’t get lumps of chilli powder on your yogurt.

Once your egg is fried to your liking (I loves it proper dippy), take it out of the on and lay it on top of the spiced yogurt.

Grate over the zest of a lemon, sprinkle over some chopped parsley, salt and pepper.

SIDE NOTE – if you manage to get your hands on some Sumac, sprinkle this over too. It’s has a lemony herbal pepperiness that is so perfect with this recipe. But don’t stress yourself out if you don’t have any.

Go back to bed with a knife and fork. Enjoy it.