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EAT

TURKISH EGGS

Serves 4

Prep time 5 mins

Cooking time 5 mins

Equipment Fine grater or

Microplane; garlic crusher; small

bowl; large heavy-based saucepan;

teacup; small heavy-based frying

pan; slotted spoon; paper towel

400g Greek yoghurt, at room

temperature

2 garlic cloves, crushed

1½ tsp tahini

4 eggs

55g butter

¼ tsp smoked paprika

¼ tsp Aleppo chilli flakes

(red pepper flakes)

Zest & juice of 1 lemon

Few small mint and coriander

leaves, to serve

Warmed pita breads, to serve

Salt & freshly ground black pepper

(^) ●^1 Spoon the yoghurt into a bowl
and stir through the lemon zest and
juice, garlic and tahini. Season with
salt and pepper.
●^2 Poach your eggs by putting
enough water in a saucepan to come
up to about 5cm, then bring to the
boil over high heat. Reduce the heat
right down to a shudder. In turn,
crack each egg into a teacup and
slide it into the water, in separate
sides of the saucepan. Cook for
3 mins until the white has just set.
●^3 Melt the butter in a small frying
pan, as the eggs are poaching. Add
the paprika and chilli and cook for
2 mins, until the butter smells spicy.
●^4 Remove the eggs from the water
with a slotted spoon and drain briefly
on paper towel.
●^5 Divide the yoghurt between
four small bowls. Top each with
a poached egg, pour over the
warm spiced butter and finish with
a scattering of herbs. Serve with
warm pitas for dunking. A
10
MINS
Trip to Turkey
A glorious yet simple dish
of garlicky, herby
yoghurt, poached egg
and spiced butter.
25
MINS
Hello from Israel
There are many variations on this Israeli
dish. Here, the eggs are baked within
a nest of garlicky greens, sharp tangy
fetta and olives. If you come across
purple kale it makes a pretty addition.
GREEN
SHAKSHUK A
Serves 2
Prep time 5 mins
Cooking time 20 mins
Equipment Sharp knife;
chopping board; small frying pan;
wooden spoon
1 tbsp olive oil
1 onion, chopped finely
1 garlic clove, chopped finely
½ tsp ground cumin
½ tsp ground coriander
50g mixed shredded greens
such as kale or silverbeet
(any thick stems removed)
110 g baby spinach leaves
3 tbsp thickened cream
1 tbsp lemon juice
40g black & green pitted
olives, chopped roughly
2 eggs
50g fetta
Handful chopped dill
&parsley leaves
½ red chilli, sliced finely
Pinch of sumac (optional)
Salt & freshly ground black pepper
●^1 Heat the oil in small frying
pan, add the onion and cook for
5 mins over low heat until softened.
●^2 Stir through the garlic and
spices, and continue to cook
for a couple of mins.
●^3 Fold through the shredded
greens and season well.
Cover and cook for 1 min, then
uncover and continue to cook
for a further 3 mins.
●^4 Add the baby spinach, folding
through to wilt the leaves. Stir in
the cream, lemon juice and olives.
●^5 Make two depressions in the
vegetables and into these crack
your eggs.
●^6 Crumble over the fetta and
scatter with the herbs and chilli.
Season eggs with sumac, salt
and pepper, then cook gently for
12 mins, or until the egg whites
have set. Serve in the frying pan
at the table.
real living
165