Poached eggs, yoghurt, and avocado (Cilbic)

Turkish breakfasts are massive; the tables are loaded with a wide array of goodies: olives, cheese, meats, and, of course, eggs in all their glory. Here is a lovely contemporary version of eggs on toast.

The addition of mashed avocado modernises the dish. The poached eggs are topped with garlic, yoghurt, and butter-fried Aleppo peppers. This is a rich and decadent breakfast that is lovely. The flavours pop on your palate and satisfy your soul.

This is a fantastic cookbook by a British chef who specialises in cuisines from the Middle East and Turkey. It is filled with recipes for kebabs, stews, other Turkish favourites, and some more contemporary dishes. Everything I have cooked from this book has been fantastic; it is one of my favourite Turkish cookbooks.

For more wonderful recipes from this cookbook, click here.

Ingredients:

2-4 eggs

6 cups water

1 teaspoon apple cider vinegar

1/2 teaspoon salt

2 slices wholewheat bread, toasted

Pepper, to taste

1/2 cup yoghurt

1/2 garlic clove

Salt, to taste

1/2 teaspoon white pepper

2 tablespoons ghee or butter

1 teaspoon Aleppo chilli flakes

1/2 avocado

1 teaspoon lime juice

Salt, to taste

1/2 teaspoon white pepper

Mix the yoghurt with the garlic, salt and pepper. Whisk well until you have a smooth yoghurt mix. Keep in the fridge until needed.

Mash the avocado with a fork until well-mixed with the lime juice, salt, and pepper. You can leave this as chunky as you like. Put it into an airtight container and refrigerate until needed.

Heat the ghee or butter on a low flame. When the oil is hot, add the Aleppo pepper and take it off the heat. The pepper will foam and fry. Set aside until needed.

When ready to serve, heat the pot with water, vinegar, and salt. Once boiling, add the eggs to an oiled poaching egg cup and let them float on the surface. Cook over a gentle boil for 3-4 minutes, until the whites are set but the yolks are still runny.

While the eggs are cooking, smear a thick layer of the avocado onto the toast. Scoop the eggs out of the cups gently with a teaspoon and slide them onto the toast. Drizzle with yoghurt. Heat the chilli butter briefly and drizzle all over. Garnish the eggs with pepper and serve immediately.