isithalal.food · Recipes

Turkish eggs with garlic yogurt and chilli butter

Elena Silcock's Turkish eggs for two: poached eggs on garlicky lemon yogurt, drizzled with chilli butter and finished with sumac and coriander, with a gelatine-free Greek yogurt and a note on the poaching vinegar.

Turkish · Breakfast · Easy · 2 bowls · 20 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

The base is 200 g of Greek yogurt, which needs a gelatin check, and the eggs are poached in water with 1 tbsp of white wine vinegar, which is a scholarly difference.

Halal-critical ingredients

• Greek yogurt: Plain yogurt is milk fermented with cultures, but gelatin turns up in set, low-fat and dessert yogurts. Choose a yogurt with no gelatin on the label. See Yogurt.
• White wine vinegar: Wine vinegar is a scholarly difference: the Hanafi school, Indonesia's MUI and IslamQA permit it, while the classical Shafi'i rule and Malaysia's 2006 fatwa do not. Use it only if your school accepts it. See Vinegar.

Ingredients

Turkish eggs

• 1 red chilli, finely sliced
• 50 g butter
• 1 garlic clove, crushed
• 200 g Greek yogurt with no gelatine
• ½ lemon, juiced
• 1 tbsp white wine vinegar (optional; see the Halal note)
• 2 medium eggs
• 2 tsp sumac
• small pack coriander leaves, picked
• to serve toast

Method

1. Infuse the chilli butter. Put the chilli and butter in a small pan and melt on a very gentle heat so the chilli flavour infuses while you make the rest of the dish.
2. Season the yogurt. Whisk the garlic into the yogurt, season well and add the lemon juice.
3. Poach the eggs. Bring a large pan of water to a simmer and add the vinegar, if using. Make a swirl with a large spoon, crack each egg into the water and poach for 3 minutes until set, then drain on kitchen paper.
4. Serve. Put half the yogurt in each bowl, add a poached egg to each and drizzle with the chilli butter. Season, top with the sumac and coriander leaves, and serve with toast.

Allergens

milk (butter, Greek yogurt), eggs, gluten (the toast to serve)

How this recipe was researched

Method adapted from BBC Good Food's 'Turkish eggs' by Elena Silcock (serves 2: a finely sliced red chilli melted very gently with 50 g butter to infuse; a crushed garlic clove whisked into 200 g Greek yogurt, seasoned, with the juice of half a lemon; 2 medium eggs cracked into a swirl of simmering water with 1 tbsp white wine vinegar and poached 3 minutes, then drained on kitchen paper; half the yogurt in each bowl, an egg on each, the chilli butter drizzled over, 2 tsp sumac and a small pack of coriander leaves on top, with toast). We specified a Greek yogurt with no gelatine; the vinegar is optional on our page, as some schools do not accept wine vinegar. The second published step is split at its natural break between the yogurt and the eggs. Nothing else needed changing. The source tags it vegetarian. Timings follow the published technique rather than a kitchen test.

Photograph from our ingredient library: a bowl of yogurt with fruit, not the finished dish from this recipe.