Turkish Eggs with Basturma

Turkish Eggs with Basturma



  1. 2 cups greek yoghurt
  2. 2 clove garlic (peeled and minced)
  3. 1 tbs tahini
  4. 2 tsp sea salt flakes
  5. 4 tbs unsalted butter
  6. 2 tbs extra virgin olive oil
  7. 4 large eggs (fridge-cold)
  8. 4 tsp fresh lemon juice
  9. ½ tsp sweet paprika
  10. ½ tsp of hot chilli powder
  11. 2 cup water (to poach egg)
  12. ¼ cup vinegar
  13. Sourdough to serve



  1. In a saucepan boil water in preparation for poaching eggs.
  2. In a bowl mix yogurt, tahini, garlic, salt to taste and lemon juice. Whisk to combine and set aside.
  3. Take basturma and place on the grill to cook until crispy.
  4. In the saucepan of water, reduce the heat so it is a low simmer. Add vinegar to the water, this will keep whites intact. Crack a refrigerated egg into a ramekin. Swirl the water in a circular motion and then drop the egg into the centre of the saucepan. Cook for roughly 4 to 5 minutes.
  5. Using your fingers and paper towel crunch basturma into a crumb like consistency.
  6. Gently melt butter and olive oil and then add chilli powder and sweet paprika. Stir until combined.
  7. Toast your sourdough.
  8. Serve and enjoy!

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