Turkish Poached Eggs

I was at the Bristol Lido last week swimming, steaming and eating. The package included breakfast, lunch and dinner. I opted for Turkish poached eggs which include a unique combination of yoghurt and egg. As a big breakfast fan, I'm always looking for something different and nutritious rather than breakfast cereals or breakfast biscuits.  This version is similar to Shakshuka - but here we use a tomato rather than a tomtao and pepper base. Poached eggs aren't the easiest but, you only get better! Apparently Ferran Adria took six months perfecting his. 

Ingredients for one portion

Two eggs

1 cup of plain yoghurt

Two cloves of garlic

Chopped fresh herbs

1/2 a tin of chopped tomatos or chop 3 large tomatoes

Half a small onion chopped

Paprika

Chili flakes

Method

  1. To prepare tomato sauce simply sautee the onions until soft and brown before adding the tomatoes. Bring to a boil then simmer for five - 10 minutes.
  2. Season using chili, chopped basil or chopped corainder.
  3. Poach your eggs - if you're not sure how follow instructions on the BBC website or look at this video  
  4. The tomato sauce is placed in a shallow bowl or plate (if it is thick enough). Place your two poached eggs on the sauce.
  5. Combine the yoghurt dressing with the chopped garlic and cover the eggs
  6. Add herbs to garnish. Then munch.