An eggs and yoghurt brunch



Prep time

15 minutes

Cook time

20 minutes

This classic Turkish dish works well as a light brunch or as part of evening spread.



greek yoghurt


garlic cloves,


olive oil




walnuts, roughly

2 tsps

chilli flakes 



4 slices 

wholemeal bread

parsley, finely chopped, handful

1 tbsp 


salt, to taste


1. Place a pan over low-medium heat and toast the walnuts for approx. 1-2 minutes, then remove from heat and place to one side. 

2. Now, in the pan over a medium heat, melt the butter, continue to heat the butter until it takes on a golden brown colour, this may take between 5-10 minutes. Once the butter is brown, add the chilli flakes and cook for 2 minutes.

3. Next, carefully strain the butter into a pouring jug with a sieve and place to one side.

4. In a large mixing bowl, combine the yoghurt, garlic and olive oil, mix together and then lightly whip until a smooth silky consistency forms. 

5. Next, place a large pot over a medium heat and fill with boiling water approx. 10cm deep. Place the bowl of yoghurt above the water allowing the steam to warm the yoghurt. Don’t allow the bottom of the yogurt bowl to touch the surface of the water if possible. Allow the yoghurt to reach approx. room or body temperature, mixing throughout to spread the heat, then place to one side.

6. Take your bread and toast. While the bread is toasting, add the vinegar to the now vacated boiling/ simmering water. Crack your eggs into the water and cook for 3-6 minutes depending on how runny you want your eggs. When done remove from water.

7. To bring the dish together, take a bowl and place in the quantity of yoghurt that you desire, about a ladles worth is usually right. Next, place your egg on top, then sprinkle with as many walnuts and as much parsley as suits your taste. Finally, pour over a dash of the chilli butter and salt to taste. Serve with the  toast on the side.

Chef’s tips

The butter will be quite spicy so try a little at first before you go wild


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