Turkish Eggs with Clonakilty Veggie Pudding
Serves: 2 • Prep Time: • Cook Time:
This twist on a traditional Turkish eggs with Clonakilty Veggie pudding is a good old hug in a bowl. If you haven’t tried Turkish eggs yet they are a must for breakfast, The greek yogurt pairs wonderfully with the poached eggs and the spice flavours of the Veggie Pudding. Serve with some toasted crusty bread for dipping
150g Clonakilty Veggie Pudding
50ml of white vinegar
1 garlic clove, peeled and grated
150g of Greek yogurt
½ tsp dried chilli flakes
1 tbsp of dill
1 tbsp of flat-leaf parsley leaves
Olive oil for cooking
- Add the yoghurt to a bowl with the garlic and whisk together until completely combined. Set aside at room temperature until ready to serve.
- Slice the Clonakilty veggie pudding, heat a pan, add ½ the butter, add in the Clonakilty veggie pudding and cook it on each side for a couple of minutes until golden brown, remove it from the pan and place it in a warm oven (60c). Heat the pan again, add a drizzle of olive oil, add the chilli flakes and swirl the pan gently, allowing the flakes to sizzle and add in the rest of the butter, set aside in a warm oven.
- Bring a large pot of water to a simmer, then add the vinegar. Add in the eggs one at a time gently, a ladle would help here. Poach the eggs to your liking – never add salt to the water when poaching eggs, as this causes them to break up.
- To serve, divide three-quarters of the yogurt into warmed bowls. Add the slices of cooked veggie pudding between the bowls, add 2 poached eggs to each bowl, then serve the remaining yogurt on top of the eggs. Spoon over the chilli oil and butter mix and garnish with 1 tbsp of dill and 1 tbsp of flat-leaf parsley leaves, roughly chopped, serve immediately with some salad leaves, a flatbread or sourdough, or any bread of your choice.
Thanks to Jennifer Opperman for this delicious recipe