Turkish Eggs

Serves 2
Time 15 minutes


Chilli Butter
250g unsalted butter, softened
1 tsp ground cumin
1 tbsp chili flakes
½ tsp smoked paprika
Salt and pepper

Olive Salsa

¼ cup jalapeno-stuffed olives, chopped
2 tbsp dill, roughly chopped
2 tbsp mint, roughly chopped
2 tbsp parsley, roughly chopped
1 tomato, diced
Juice of ½ lemon
1 tbsp extra virgin olive oil
Salt and pepper


4 eggs
2 tbsp parsley, roughly chopped
4 slices sourdough, toasted
¼ cup labneh (strained yoghurt)
Feta, to garnish
Za’atar, to garnish


To make the chilli butter, place all ingredients in a bowl with a pinch of salt and pepper and mix together until combined. Only two tablespoons are needed for this recipe, so the remainder can be wrapped in clingfilm and stored in the fridge for later use.

To make the salsa, combine all of the ingredients in a bowl with salt and pepper to taste and gently fold together. Set aside.

In a large frypan over medium-high heat, melt two tablespoons of the chilli butter, crack in four eggs and cook to your liking. Toast the sourdough, then spread it with the labneh and divide between two plates. Scatter the parsley over the top of the eggs just before they finish cooking, then remove from the pan and serve on top of the toast. Crumble the feta over the top and garnish with za’atar.