Turkish Eggs

Brunch made good

The Capsule Pantry in one sentence: Save money, time, and food waste by adopting a Capsule Pantry approach — a small number of ingredients that form the basis of thousands of different, highly flexible recipes.

Stolen/adapted from the incredible Época bakery in Porto, Portugal.

Época’s Turkish eggs. I mean, how good does that look?!

Key: Bold = Capsule Pantry ingredients

For two people

• 1/2 pot (approx) plain yogurt

• Pinch salt and pepper

• 1/2 tsp (approx) dried mint

• 1 tsp (approx) dried dill

• 3 tbsp cooking olive oil

• 1 tsp dried ground cumin

• 2 tsp hot chili flakes

• 2 eggs

Make a chili oil by combining the olive oil, chili flakes, cumin, and a pinch of salt in a mug. Set aside.

Take two pasta bowls or small plates. Smear the bottom with plain yogurt - as much as you like.

Sprinkle with a pinch of salt and pepper and then the dried herbs (you can also use fresh herbs here, I like dill and coriander which is what Época uses - mint is also excellent).

Cook two eggs however you like. Poached is my go-to but I’ve also made fried and soft-boiled.

Stick the hot eggs on top of the cold yogurt and drizzle the whole lot with the chili oil.

Serve the aforementioned flatbreads or crusty sourdough bread.