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 (Cilbir) 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!
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.