Turkish Style Poached Eggs


Serves 4


300g Coco Tribe Natural Coconut Yoghurt

3 tbs sliced shallots

3 tbs chopped coriander

2 cloves of garlic

1 tsp cumin

2 red bullhorn peppers

100g salted butter

1 tsp smoked paprika

pinch of chilli powder

juice 1/2 lemon

8 organic or free range eggs

Flatbreads to serve


Place a deep pot of water on to boil and preheat the oven to 200 degrees celsius.

In a small mixing bowl combine yoghurt, 2 tablespoons each of the shallots and coriander, garlic and the cumin. Season with salt and pepper and set aside.

Roast the peppers for 10 minutes in the oven, cool for 5 minutes then peel and remove the seeds. Tear the flesh into rough strips and set aside.

In a small frying pan melt the butter and cool until it caramelises. Remove from the heat, add the garlic and season with lemon, salt, paprika and chilli.

Make a whirlpool in the boiling water, season with a little salt and 1 tablespoon of vinegar. Crack in the eggs, turn the heat down to a simmer and poach for two minutes.

Remove the cooked eggs with a slotted spoon and drain on a paper towel.

To serve, spoon the yoghurt amongst four shallow bowls, top with eggs, roast pepper strips, spoon over spiced butter and finish off with left over herbs. Serve with grilled flatbreads.

Recipe and photography by Tom Walton

tedy altree-williams