Turkish Eggs with Herby Greens & Chilli Butter on Sourdough

Ingredients

For the yoghurt base
1 cup Greek yoghurt
zest of ½ lemon
1 teaspoon lemon juice
A pinch of sea salt
1 small garlic clove, grated (optional)

For the poached eggs
4 eggs
1 tablespoon white vinegar
Salt

For the greens
1 tablespoon olive oil
1 small leek, finely sliced
1 handful spinach or seasonal greens
salt and pepper, to taste

For the chilli butter
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon Kashmiri chilli powder (or smoked paprika for a milder version)
½ teaspoon cumin seeds
A pinch of chilli flakes (optional, for extra heat)

To serve
2 slices sourdough, toasted
Fresh dill or parsley, for garnish
Extra lemon zest or chilli flakes, if desired

Instructions

Prep the yoghurt
In a small bowl, whisk together the Greek yoghurt, lemon zest, juice, salt, and garlic (if using). Set aside at room temperature so it’s not too cold when serving.

Sauté the greens
Heat olive oil in a pan. Add the leek and cook on medium heat until soft and fragrant. Toss in the greens and cook until just wilted. Season with salt and pepper.

Poach the eggs
Bring a pot of water to a gentle simmer. Add the vinegar. Swirl the water, then crack the eggs in one at a time and poach for 3–4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towel.

Make the chilli butter
In a small pan, melt the butter and olive oil together. Add the cumin seeds and cook until fragrant. Add the chilli powder and flakes, stir, and remove from the heat before it burns. The butter should turn a deep red and become aromatic.

Assemble
Toast the sourdough. Spread the lemony yoghurt across the base, spoon over the sautéed greens, then gently place the poached eggs on top. Drizzle generously with the hot chilli butter, garnish with fresh herbs and a final kiss of lemon zest.