Turkish Style Eggs with Dukkahu

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

8 floz/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

For the Dukkah, roughly blend all these ingredients together in a mini food processor until a coarse consistency has been achieved
To prepare the yogurt dressing, mix all of the ingredients together and set aside
To prepare the chilli oil, mix the ingredients together and leave to sit/infuse until required
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
In a large bowl place, the yogurt dressing on the bottom. 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
Make it your own by serving also with some crispy bacon/Parma ham shards or even some sliced avocado or roasted chickpeas