Turkish Eggs with Chilli Butter

20 min 6 servings


Splash of white vinegar

6 medium eggs

Zest and juice of 1 lemon

Pinch of black pepper

Pinch of sea salt

800g Greek yoghurt

200g Lurpak® Unsalted Butter

½ tsp chilli powder

¼ tsp paprika

15g pistachios, chopped

Zest of 1 lime

6-12 sourdough bread slices, toasted 

Turkish Eggs with Chilli Butter


Bring a large saucepan of water to the boil, add a splash of white vinegar and then simmer. Gently crack three eggs and poach to your liking. Lift each egg out with a slotted spoon and set aside on kitchen paper. Repeat with the remaining three eggs.

Add the lemon zest, juice, salt and pepper into the yoghurt and divide equally among six bowls. In a separate saucepan, melt 75g of Lurpak® with the chilli powder and paprika, heat for a couple of minutes until the butter is slightly browned, then take off the heat.

Place one egg into the centre of one of the yoghurt bowls, then generously spoon some chilli butter mixture on top. Scatter with chopped pistachios and half of the lime zest, then repeat for the remaining eggs and yoghurt. Serve with one or two slices of sourdough, generously buttered with Lurpak®.

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