Eggs and yoghurt (believe it or not) is one flavour combination you don’t want to miss out on. A recipe hailing from – you guessed it, Turkey – Turkish eggs are the brekkie or brunch with a twist you’ve been searching for.
SERVES 2 // COOKING TIME 20 min
4 tbsp butter
2 tbsp paprika
2 tbsp chopped parsley
2 cups double-cream yoghurt
4 eggs, poached
1. Melt half butter and the fry paprika until fragrant.
2. In a separate pan, melt the other half of the butter and stir in parsley.
3. Dollop some yoghurt on to plates, top with the poached eggs and drizzle with flavoured butters.