A Hearty Start to the Season

As the days grow colder and festive mornings draw near, Chef Jaden - The Cotswold Chef brings us a dish that’s as comforting as it is impressive. His Turkish Eggs recipe layers cool, garlicky yoghurt with gently poached rich-yolked eggs and a fragrant spiced butter sauce, the perfect balance of warmth and freshness.

Whether you’re looking to impress friends over brunch, serve a fancy breakfast on Christmas morning, or simply treat yourself to something cosy on a frosty weekend, this recipe delivers indulgence in every spoonful. Simple to prepare yet bursting with flavour, it’s a true Cotswold take on a global classic, hearty, warming, and full of soul.

Ingredients

Yoghurt Base

• 150g thick natural yoghurt (Greek or strained)
• 15g fresh dill, finely chopped
• 1 clove garlic (smoked or regular), minced or grated
• Salt, to taste
• Freshly ground black pepper, to taste

Butter Sauce

• 10ml olive oil
• ¼ white onion, finely diced
• 80g unsalted butter
• 1 tbsp Aleppo pepper
• ½ tbsp ground cumin
• 5g fresh ginger, finely grated
• 1 garlic clove, lightly crushed

Poached Eggs

• 2 organic or rich-yolk eggs (e.g. St Ewe’s)
• 10ml vinegar (white wine or apple cider)
• Water, as needed for poaching

Garnish

• Cracked black pepper
• Pinch of Aleppo pepper
• Fresh dill sprigs
• Toasted sourdough slices
  
  

Recipe

Prepare the Yoghurt Base

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1. In a bowl, combine yoghurt, chopped dill, and minced garlic.
2. Season with salt and pepper to taste.
3. Stir until smooth and creamy.
4. Set aside at room temperature while preparing the other components.

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Make the Butter–Onion Sauce

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1. Heat 10ml olive oil in a small pan over medium heat.
2. Add the finely diced onion and sauté gently for 3–4 minutes, until translucent and lightly golden.
3. Add the crushed garlic and grated ginger; cook another 1–2 minutes until fragrant.
4. Stir in the butter and let it melt completely.
5. Once foaming, add Aleppo pepper and cumin; stir for 10–15 seconds to bloom the spices.
6. Remove from heat immediately to prevent burning.
7. Optionally strain the sauce for a smooth finish, or keep the onion bits for a rustic texture.‍

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Poach the Eggs

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1. Bring a pot of water to a gentle simmer (not boiling).
2. Add the vinegar.
3. Crack each egg into a small cup, then swirl the water to create a vortex.
4. Gently slide in one egg at a time.
5. Poach for 3–3½ minutes for a soft, runny yolk.
6. Lift out with a slotted spoon and drain on a paper towel.
   
   

Plating

1. Spoon the yoghurt base onto a shallow bowl or plate.
2. Place the poached eggs on top.
3. Drizzle over the warm butter–onion sauce, making sure to get some of the spiced butter across the eggs.
4. Finish with a sprinkle of cracked black pepper, Aleppo pepper, and fresh dill sprigs.
5. Serve immediately with toasted sourdough for dipping.
   
   

Chef’s Touch

• Sautéing onion in olive oil first prevents it from burning when butter is added, giving the sauce a sweet, nutty depth.
• Try using smoked garlic for a more layered aroma, especially if your yoghurt is mild.
• The sauce should be poured while hot, so it sizzles slightly on contact with the yoghurt.

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