Turkish Eggs with GOOD PHATS Organic British Grass-Fed Ghee
Our rich, golden ghee infused with fragrant garlic and Aleppo chilli takes this creamy, garlicky classic to the next level. A luxurious drizzle you'll want to pour over everything!
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PHAT: ORGANIC GRASS FED GHEE
WHY THIS PHAT: The high smoke point of Ghee combined with its rich buttery taste makes it the perfect base for a garlicky chilli infusion to pour over your eggs. Indulgent, rich and creamy perfection.
PREP-TIME: 10-15 MINS
SERVES: 2
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INGREDIENTS
LEMON YOGHURT
CONFIT GARLIC, TO TASTE (OR RAW GARLIC, GRATED)
300G GREEK YOGHURT
PINCH OF LEMON ZEST
GARLIC & ALEPPO CHILLI GHEE
50G GOOD PHATS GHEE
1 GARLIC CLOVE, SLICED
1 HEEPED TSP ALEPPO CHILLI
POACHED EGGS
SPLASH OF APPLE CIDER VINEGAR (OPTIONAL)
WATER (FOR POACHING)
4 LARGE EGGS
SEA SALT & CRACKED BLACK PEPPER
GARNISH
ZA’ATAR
SMALL BUNCH FLAT-LEAF PARSLEY, CHOPPED
MICRO CRESS
METHOD: HOW TO MAKE TURKISH EGGS AT HOME?
YOGHURT
Step One:
If not using confit garlic, skip to step two
Preheat the oven to 120°C (250°F). Peel the garlic cloves and place them in an ovenproof dish. Pour over GOOD PHATS Extra Virgin Olive Oil until the garlic is fully submerged to prevent burning. Bake for 2 hours or until golden and caramelized. Allow to cool, then store in an airtight jar in the fridge for up to several weeks.
Step Two:
Mash a clove of confit garlic into a paste with a fork. In a bowl, mix the Greek yoghurt with lemon zest and garlic puree to taste. Season with sea salt and cracked black pepper. If using raw garlic, grate finely with a microplane into the yoghurt (a little goes a long way!).
Step Three:
Divide the yoghurt between two plates. Spread it in a circular motion, leaving a dip in the centre of the eggs.
SPICED GHEE
Step Four:
In a small pan, heat the GOOD PHATS Ghee with the sliced garlic and Aleppo chilli. Cook gently until fragrant and just starting to colour. Set aside and keep warm.
EGGS
Step Five:
Bring a pan of water to a simmer. Add a splash of apple cider vinegar (optional) to help set the eggs. Poach the eggs to your liking (3–4 minutes for soft yolks). Remove with a slotted spoon and place on a clean kitchen towel to remove excess water. Season with sea salt and cracked black pepper and place the eggs over the yoghurt.
SERVE
Step Six:
Drizzle the spiced ghee generously over the eggs. Sprinkle with za’atar, chopped parsley, and microcress. Serve immediately with your choice of warm bread (we use fu:di Low Carb loaf!)
Chef’s Tip
Confit garlic is a game-changer for this dish and many others. Keep a jar in your fridge to elevate any recipe with its sweet, mellow flavour!
This creamy, garlicky, and spiced dish is a perfect combination of indulgence and balance—brunch sorted!
Head to our instagram page to watch this PHAT recipe creation!
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FAQ: What are Turkish eggs?
A: Turkish eggs, or çılbır, are a traditional Turkish dish made with poached eggs served over garlic yoghurt and topped with spiced butter or ghee.
