The first time that I had Turkish Eggs at The Providores in London, I was hooked. Hooked and a little obsessed. I ordered it as I just didn’t know how it could work, but knew that it wouldn’t be there if it didn’t, right?
The Providores version is non traditional, poached eggs on thick yogurt with chilli butter. It is utterly divine. It prompted me to go home and do some research on Turkish Eggs. I wanted to know more, I wanted to make it, I needed to eat them often! What would I get in Turkey? I found out, and this brings me to this recipe, traditional Turkish Eggs.
The rewards are huge for such a simple dish. Greek style yogurt at the bottom of a bowl, 2 poached eggs on top, and sage leaves fried until crispy in a decent chunk of butter. You won’t regret the extra butter I promise you! Scatter the crispy sage leaves around the eggs and drizzle the butter. And swoon and eat. Now I want some more.
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