Introduction
This is my take on Turkish eggs — or at least, a version that feels like Turkish eggs but with a little less fuss. It’s simple, made in one pan, and gives you all the warm, rich, savoury vibes you want with Turkish eggs, but with a little less hassle and a bit more colour.
This is my go-to when I want something warm, satisfying, and a little different. Plus, there’s barely any clean-up, so its perfect for those days where you want something interesting but without the chaos.
Ingredients (Serves 1)
- A handful of cherry tomatoes (halved)
- 1–2 tbsp thick Greek-style yogurt
- 2 tsp hummus.
- 2-3 eggs
- Salt
- Black pepper
- Chilli flakes or cayenne pepper (optional)
- A drizzle of olive oil or a spray
- A slice of your favourite bread (optional, but highly recommended)
- Fresh herbs to finish (dill, parsley or basil work great)
Steps
1. Heat a pan over medium-high heat and add a drizzle of oil. Throw in your halved tomatoes with a good pinch of salt. Let them cook down until they start to soften and break apart. If they begin to stick, just splash in a bit of water.
2. In your serving bowl, mix the yogurt with 1 teaspoon of hummus. This will be your base.
3. Once the tomatoes are soft and starting to release their juices, stir in the remaining teaspoon of hummus and add 1–2 tablespoons of water to loosen it into a sauce. Stir well here, as the hummus and water will emulsify into a silky sauce. Add a pinch of black pepper here and, if you like heat, some chilli flakes or cayenne here too.
4. Make two little wells in the sauce with a spoon and crack your eggs into them. Sprinkle the eggs with a touch of salt, then lower the heat to medium-low and cover the pan with a lid. Let the eggs gently cook. Here, they’ll steam and poach in the sauce.
5. While the eggs are cooking, toast a slice of your favourite bread.
6. Gently lift the cooked eggs out and place them into the yogurt. Then drizzle the warm tomato-hummus sauce over the top and ripple it through.
7. Top with fresh herbs — dill, parsley, basil, whatever you’ve got — and if you fancy, a little more chilli.
