Breakfast
Turkish Eggs
Recipe by The Lockdown Chef
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System OL750
- Prep Time: 5 mins
- Total time: 15 mins
- Skill Easy
- Serves 2 people
Turkish Eggs
Soft dippy poached eggs, with herby garlic yoghurt sauce and warm spiced butter. Perfect for brunch served with crispy fried or toasted bread.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy
Ingredients
- 4 eggs
- 2 tbsp of cider or white wine vinegar
- 300g yogurt (brought up to room temperature)
- 1 tsp olive oil
- 2 garlic cloves, minced
- 2 tbsp chopped dill(plus some to serve)
- 1 tsp chopped mint
- NADA Salt and pepper to serve
- NADA Toasted bread to serve
For the warm butter
- 30g melted butter
- Pinch chilli flakes
- Pinch cumin
- Pinch paprika
Cooking mode
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Method
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Step 1
Turn on the Ninja multi cooker and select the slow-cook option on High, pour 1.5l of water and the vinegar in the pot and start the timer, allow 10-15 mins for the water to heat up.
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Step 2
Crack the eggs into ramekins or little bowls, this will make it easier to drop in the multi cooker after.
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Step 3
Once the water has warmed up, lift the lid and create a whirlpool using a spoon and drop the cracked eggs one at the time. Close the lid and allow the eggs to cook – this will take about 7-8 mins, but check the process after 5.
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Step 4
While the eggs are cooking make the sauce – mix the yogurt with the olive oil, garlic, dill, mint and season with salt and pepper and split it between two bowls.
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Step 5
Mix the melted butter with the chilli flakes, cumin and paprika then season and keep warm.
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Step 6
Once the eggs are ready place them on top of the yogurt sauce and drizzle some of the warm butter.
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Step 7
Garnish with more dill and serve with warm bread.
