turkish eggs with sujuk & chilli pressed extra virgin olive oil

Think of this recipe as the white sauce version of Shakshuka. It's quick, easy, and the perfect accompaniment to a warm, fresh loaf of sourdough bread on a Sunday!

Author

Cle-ann Stampolidis, Chef & Food Stylist

Servings

2

Ingredients

• 2 eggs, poached
• 1 cup Greek yoghurt, room temperature
• 1 clove garlic, minced
• Mount Zero Fine Pink Lake Salt, to taste
• 2 tbsp Mount Zero Chilli Pressed Extra Virgin Olive Oil
• 2 tsp Aleppo pepper flakes
• 200g Sujuk, roughly torn into pieces
• Fresh dill, to serve
• Sesame bread, lightly toasted, to serve

Directions

1. In a bowl, mix yoghurt, garlic & salt together well. Poach your eggs if you haven't already done so.
2. In a small pan, cook sujuk on high heat until crispy, then set aside in a bowl.
3. In the same pan, gently heat the Chilli EVOO. Add Aleppo pepper, let them sizzle for a few seconds then turn off the heat.
4. To serve, smooth the yoghurt mix into your serving bowl, top with poached eggs and spoon over warm Chilli EVOO. Garnish with dill, sujuk and serve with toasted bread.