Wednesday, 20 February 2013
Recipe: Poached Turkish eggs with dukkah
Tonia George, food stylist, writer and co-owner of my favourite breakfast joint, Ginger and White.
Tonia has a superb way of poaching eggs, as well as effectively using lots of bits and bobs from my burgeoning spice cupboard to wonderful effect.
Serves 4 (or two greedy diners like Mr & Mrs ML)
1tsp coriander seeds
1/2tsp cumin seeds
2tsp sesame seeds
2tbsp pine nuts
1/2tsp chilli powder or cayenne pepper
200g thick Greek yoghurt
1 small clove of garlic, peeled and crushed
4 pitta breads
4 large eggs
To make the dukkah butter, place the seeds, nuts and chilli powder or cayenne pepper in a frying pan over a low to medium heat. After a minute they should start to smell interesting, so start stirring and make sure everything toasts evenly for 4-5 minutes. Once they look golden all over, remove from the heat and add the butter but don't heat just yet.
For the garlic yoghurt, mix together the yoghurt and garlic in a bowl and set aside (ML didn't add garlic, and it still tastes delicious without).
Preheat the grill to high. Place a deep frying pan over a high heat, fill up with water and bring to the boil. Place the pitta breads on a baking sheet and grill for two minutes on each side.
Making sure the water is barely simmering, break the eggs evenly around the edge of the frying pan and leave them to sit for 3 minutes. Use a timer (ML left them a minute longer and only managed one runny yolk out of four - so be punctilious).
Put the dukkah butter pan over a low heat. Meanwhile, get four plates, remove the toast from the grill and spread with the garlic yoghurt. Grab a slotted spoon and lift out each egg and sit on top of each yoghurty brad. Once the butter is bubbling, pour it over the eggs.