Masala Eggs, Yoghurt, Feta & Tempered Spice
Photography: MARIA BELL
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Masala Eggs, Yoghurt, Feta & Tempered Spice

You can make this version of Turkish eggs with soft-boiled eggs if you want to serve it as part of a sharing brunch. It's also a great way of making sure you keep using up your spices by bringing them forward into your meals.
Photography: MARIA BELL

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Serves
2
Total Time
20 Minutes
Ingredients
Splash of white vinegar, for egg poaching
4 free-range eggs, as fresh as possible
½ tsp of Kashmiri chilli powder
250g of Greek-style yoghurt, at room temperature
2 tsp of garlic paste
120g of butter
6 fresh curry leaves
2 Indian green chillies, finely chopped
½ tsp of cumin seeds
½ tsp of coriander seeds
½ tsp of ground turmeric
1 tsp of ginger paste
100g of feta cheese
Sea salt flakes & black pepper
Fresh coriander leaves, to garnish
Method
Step 1

Bring a small pan of water to the boil, add the vinegar and then crack in your fresh eggs. Simmer over a low heat for 3-4 minutes. If your eggs aren’t so fresh, try frying them sunny side up and finishing the dish in the same way.

Step 2

Meanwhile, stir the Kashmiri chilli powder into the yoghurt along with 1 teaspoon of the garlic paste. Spread thickly over the middle of a serving plate or your bowls if portioning.

Step 3

In a second small pan, add the butter, curry leaves, chillies, cumin seeds, turmeric, ginger and the remaining garlic pastes. Heat to a gentle sizzle until you hear the curry leaves frazzling, then gently swirl until the butter begins to foam.

Step 4

Carefully drain the eggs, pop them onto the yoghurt before pouring over the tempered spice butter. Finish with a generous mill of black pepper and salt, crumble over the feta and scatter over the coriander leaves to garnish.

Recipe courtesy of Modern South Asian Kitchen by Sabrina Gidda (Quadrille, £27) Photography: Maria Bell

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