Turkish eggs as a brunch dish was made popular by the chef Peter Gordon of Sugar club & Providores fame. This is my adaptation using Calabria's hot and spicy nduja.
Serves 2 People
4 Fresh free- range eggs
250g Greek yoghurt
60 ml Extra virgin olive oil
1 Clove garlic (finely chopped)
6 sprigs of fennel or dill
Salt & pepper
Serve sour dough bread soldiers on the side to dip
Pre- poach your eggs in boiling acidulated water, so soft and runny in the centre
Place the Greek yoghurt in a stainless steel mixing bowl over a pan of hot water, stir in the finely chopped garlic and the squeeze of lemon. Continue stirring and season with salt and pepper.
Meanwhile in another pan melt the nduja over a low heat in the olive oil
Place the warm poached eggs in the base of two bowls and then spoon over the Greek yoghurt followed by the nduja
Garnish with sprigs of fennel leaf and a twist of black pepper
Serve with toasted sour dough bread soldiers and if your feeling very spicy a Bloody Mary - The perfect cure for a weekend hangover.