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Turkish Eggs with Dukkah

Turkish Eggs
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There’s nothing like a tasty, filling brunch or a late weekend breakfast that gets you ready and excited for a new day, right? Why not try our version of Turkish Eggs with Dukkah for two for your next special breakfast rendezvous. It’s a creamy yoghurt and soft poached egg affair with a drizzle with chilli flavoured oil and nutty fragrant dukkah! All served with crusty sourdough bread! We can’t think of anything more exciting on our plate on a nice weekend morning!

I may have mentioned before that breakfast is not my thing. Rarely do I eat breakfast (likely, because I am still full from the dinner the night before…). But when I do, I try to make sure it’s full of flavour and makes me excited to eat it! That’s why I love trying various breakfast recipes from around the world.

Today’s recipe comes from Turkey with the addition of Egyptian Dukkah! A sprinkle of Dukkah adds a delicious nutty and fragrant element to this creamy yoghurt and egg dish, not to mention a bit of texture. Paired with chilli and garlic-infused oil, this breakfast dish is lively and vibrant enough to wake up your tastebuds and get you in a great mood for the day!

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Turkish Eggs

What is Dukkah? How to Use it?

Dukkah is an Egyptian spice mix/ condiment made from a blend of nuts, seeds, herbs and spices. The name Dukkah means ‘to pound’ in Arabic to illustrate the way Dukkah is made. Depending on what you use the mix for, it can be made into fine powder or coarse crumbs. Dukkah is really extremely versatile: it can be used to form a crust on meat or fish, sprinkled over eggs or salads. Another simple way to use it is to mix it with some extra virgin olive oil and dip bread in.

Whilst dukkah can be made in a large pestle and mortar, we are using a food processor to make it effortlessly and very quickly. You can find our Egyptian Dukkah recipe here.

How to Make Turkish Eggs with Dukkah?

Heat olive oil in a small saucepan until hot but not smoking. Then take off the heat. Add a whole clove of garlic, chilli flakes and salt. Leave the oil to infuse with the flavours and cool down for 15 minutes.

Divide the Greek yoghurt between two bowls. Poach the eggs for three to four minutes in boiling water with a splash of vinegar (if in doubt, have a look at our post on How To Poach an Egg?). Using a slotted spoon, place the eggs on top of the yoghurt.

Drizzle the eggs with flavoured oil and sprinkle with Dukkah. Garnish with chopped parsley and serve with crusty sourdough bread slices.

Turkish Eggs

If you are truly bored of your usual cereal breakfast or looking for ideas for special weekend/ celebratory breakfast feasts, have a look at our recipes below:

Turkish Eggs

Turkish Eggs with Dukkah

There's nothing like a tasty, filling brunch or a late weekend breakfast that gets you ready and excited for a new day, right? Why not try our version of Turkish Eggs with Dukkah for your next special breakfast rendezvous. It's a creamy yoghurt and soft poached egg affair with a drizzle with chilli flavoured oil and nutty fragrant dukkah! All served with crusty sourdough bread! We can't think of anything more exciting on our plate on a nice weekend morning!
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Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Breakfast, Brunch
Cuisine Egyptian, Fusion, Turkish
Servings 2 portions
Calories 584 kcal

Ingredients
  

  • 300 g Greek yoghurt
  • 4 eggs
  • 5 g parsley roughly chopped
  • 4 tbsp olive oil
  • 1 garlic clove peeled
  • 1/4 tsp chilli flakes
  • 1/4 tsp pink Himalayan salt
  • 2 tsp dukkah
  • 2 slices sourdough bread

Instructions
 

  • Heat olive oil in a small saucepan until hot but not smoking. Then take off the heat. Add a whole clove of garlic, chilli flakes and salt. Leave the oil to infuse with the flavours and cool down for 15 minutes.
  • Divide the Greek yoghurt between two bowls. Poach the eggs for three to four minutes in boiling water with a splash of vinegar (if in doubt, have a look at our post on How To Poach an Egg?). Using a slotted spoon, place the eggs on top of the yoghurt.
  • Drizzle the eggs with flavoured oil and sprinkle with Dukkah. Garnish with chopped parsley and serve with crusty sourdough bread slices.

Nutrition

Calories: 584kcalCarbohydrates: 44gProtein: 34gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 336mgSodium: 812mgPotassium: 228mgFiber: 2gSugar: 8gVitamin A: 847IUVitamin C: 4mgCalcium: 267mgIron: 4mg
Keyword Breakfast Recipes, Eggs with Chilli Oil, Eggs with Greek Yoghurt, Eggs with Yoghurt, Turkish Breakfast, Turkish Egg Recipe, Turkish Eggs, Turkish eggs with Dukkah
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Turkish Eggs

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