Turkish Style Eggs with Dukkah

By Chef Edward Hayden

Ingredients

Dukkah:

4oz/110g hazelnuts (traditional) or almonds

2 tablespoons sesame seeds

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 teaspoon black peppercorns

½-1 teaspoon sea salt, to taste

½ teaspoon chilli flakes (Optional)

Yogurt Dressing

8floz/225ml Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt

3 cloves garlic-crushed

Pinch Salt

Chilli Oil:

2 tablespoons rapeseed oil

½ teaspoon chilli flakes

Poached Eggs:

3-6 eggs

1 teaspoon white wine vinegar

Pinch salt

To make the dukkah, roughly blend all of the dukkah ingredients together in a mini food processor until a coarse consistency has been achieved.
Similarly, to make the yogurt dressing, mix all of the dressing ingredients together and set aside. Do the same for the chilli oil.
For the poached eggs, bring a medium sized saucepan of water to the boil. Drop in 1 teaspoon white wine vinegar and remove the saucepan from the heat. Gently swirl the saucepan to move the water. Carefully break in the eggs (no more than 3 at a time) into the saucepan and leave to set. Cook for approximately 3-4 minutes until the egg yolks are just firm to the touch. Drain with a slotted spoon and serve immediately.
To serve, place the yogurt dressing on the bottom of a large bowl. Gently lay the poached eggs on top with some of the chilli oil.Sprinkle with the dukkah and then serve with some flatbreads or crostini’s.