Yields1 Serving

Ingredients:
 2 cups greek yoghurt
 2 clove garlic (peeled and minced)
 1 tbsp tahini
 2 tsp sea salt flakes
 4 tbsp unsalted butter
 2 tbsp extra virgin olive oil
 4 large eggs (fridge-cold)
 4 tsp fresh lemon juice
 ½ tsp sweet paprika
 ½ tsp of hot chilli powder
 2 cups water (to poach egg)
 ¼ cup Vinegar
 Sourdough to serve

Method:
1

In a saucepan boil water in preparation for poaching eggs.

2

In a bowl mix yogurt, tahini, garlic, salt to taste and lemon juice. Whisk to combine and set aside.

3

Take basturma and place on the grill to cook until crispy.

4

In the saucepan of water, reduce the heat so it is a low simmer. Add vinegar to the water, this will keep whites intact. Crack a refrigerated egg into a ramekin. Swirl the water in a circular motion and then drop the egg into the centre of the saucepan. Cook for roughly 4 to 5 minutes

5

Using your fingers and paper towel crunch basturma into a crumb like consistency.

6

Gently melt butter and olive oil and then add chilli powder and sweet paprika. Stir until combined

7

Toast your sourdough.

8

Serve and enjoy!

 

Ingredients

Ingredients:
 2 cups greek yoghurt
 2 clove garlic (peeled and minced)
 1 tbsp tahini
 2 tsp sea salt flakes
 4 tbsp unsalted butter
 2 tbsp extra virgin olive oil
 4 large eggs (fridge-cold)
 4 tsp fresh lemon juice
 ½ tsp sweet paprika
 ½ tsp of hot chilli powder
 2 cups water (to poach egg)
 ¼ cup Vinegar
 Sourdough to serve

Directions

Method:
1

In a saucepan boil water in preparation for poaching eggs.

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2

In a bowl mix yogurt, tahini, garlic, salt to taste and lemon juice. Whisk to combine and set aside.

3

Take basturma and place on the grill to cook until crispy.

4

In the saucepan of water, reduce the heat so it is a low simmer. Add vinegar to the water, this will keep whites intact. Crack a refrigerated egg into a ramekin. Swirl the water in a circular motion and then drop the egg into the centre of the saucepan. Cook for roughly 4 to 5 minutes

5

Using your fingers and paper towel crunch basturma into a crumb like consistency.

6

Gently melt butter and olive oil and then add chilli powder and sweet paprika. Stir until combined

7

Toast your sourdough.

8

Serve and enjoy!

Turkish Eggs with Basturma
Hoda Hannaway
She competed in MasterChef Australia and was eliminated on 28 June 2018, finishing in 11th position. She appeared subsequently as a guest chef on Studio 10 and conducted a pop-up restaurant at Tarboosh, Balmain