On repeat

Lunch: Turkish eggs

Without even thinking about it, we probably serve up a very limited selection of food at lunchtime. What’s quick? What’s easy? What can I make with what I have in? What do I know will fill me up without leaving me feeling flat?

We think of certain foods a “lunch foods”.

It’s taken me years to break free from the sandwich and a packet of crisps convention that I was conditioned to from a young age. Just the thought of Shippam’s Spread on Mighty White turns my stomach, but I really can’t argue with the fact that a sandwich and a packet of crisps is an absolutely solid lunch.

It doesn’t have to be the only option though. We can eat anything we want.

But I bet you’ll still find yourself returning to the same few lunches, or variations of.

I’d love to know what you’re making on repeat. Seriously, do let me know by replying to this email or clicking the ‘Leave a comment’ button just here.

Rustle up

Turkish eggs

On repeat for breakfast, lunch or brunch any day of the week

One lunch that’s made it on to my rotation is Turkish eggs.

I have to confess that the idea of poached eggs and yoghurt sounded disgusting to me at first. Maybe it was the lack of textural contrast — yoghurt and poached egg together all sounded a bit wet. But the dish looked so pretty that eventually curiosity got the better of me, and now it’s on repeat because I love it.

Ingredients

• Greek yoghurt

• Eggs

• Garlic

• Salt & pepper

• Chilli flakes

• Paprika

• Oil

• Dill (or other soft herbs)

I don’t really have a set method for this because it depends on a few factors: time, ingredients and how much effort I can be bothered to make. Essentially it’s a thick Greek yoghurt base that’s flavoured with finely chopped garlic and dill. On top of this sits some perfectly poaced eggs drizzled with chilli oil.

It’s the chilli oil and the herbs that cause me the most culinary contention. I’m sure most soft herbs would be fine. I used coriander the other day and it was still good.

For the chilli oil, this is where I’m at: I don’t have Aleppo chilli in my cupboard, which most versions of the Çılbır recipe call for, so I made do with adding regular chilli flakes and paprika to the warmed oil, as suggested here. Though many times, I’ve also not bothered making the chilli oil at all. Instead, either scattering over the spices and then a drizzle of good oil or using a pre-made chilli oil (which I don’t think is as good as it tasted too greasy). I’ve also just drizzled on some sriracha or chipotle sauce on occasion. I know the flavour’s not the same, its not even the same dish by that point, but it’s an easy way to get some heat and colour on there if you’re pushed.

Serving with some hot buttered toast is essential for scooping and necessary crunch.

Tips and tricks

Yoghurt: This shoudn’t be too cold, so ideally take it out of the fridge before you need it. If the yogurt’s not very thick, you could strain it yourself using a coffee filter paper.

Eggs: It’s worth sieving the loose egg white before poaching if you want neat eggs. And drain on kitchen paper once they’re cooked, so less water ends up in the yoghurt.

Not feeling the love with this week’s lunch?

How about purple asparagus with poached eggs & bacon, crispy potato, egg & cheese taco, or lime pickle paneer on toasted naan?