Turkish Eggs served with Roti Flatbreads
John and Lisa have some fantastic fragrant food in their Weekend Kitchen. They start with Lisa's new favourite brunch - Turkish Eggs - a delicious way to start the day.
Turkish Eggs served with Roti Flatbreads
Serves 2, with 4 flatbreads
Ingredients
Turkish eggs
200-300g Greek yoghurt
1 – 1 ½ clove garlic, grated
1 tsp ground cumin
1 tsp ground ginger
Juice of half a lemon, plus zest
A handful of fresh dill, chopped
3 eggs
100ml olive oil
1 tsp chipotle paste, or chilli flakes if preferred
Roti flatbreads
300g plain flour
4 tbsp vegetable oil, plus more to brush
150ml warm water
1 tsp salt
Method
Turkish eggs
1. Mix the spices, garlic, ginger and lemon zest and juice into the yoghurt and beat until well combined
2. Stir through the dill.
3. Pour the olive oil into a small pan on a low heat.
4. Add the chipotle paste and warm through.
5. Boil the eggs for 6 minutes. Plunge into cold water to stop the cooking and then peel and halve lengthways.
6. Spread the yoghurt mixture onto flatbreads, top with the soft boiled eggs, a drizzle of chilli oil and a scattering of dill.
Roti flatbreads
1. In a large bowl, mix all the ingredients together and then bring everything together to form a dough.
2. Turn onto a floured surface and knead for a couple of minutes.
3. Divide the dough into 4 balls.Roll into circles and fry over a high heat until blistered and golden.