Turkish Eggs with Tomato Ancho Chilli Salsa

turkish eggs tomato salsa.JPG

I made this for @ropesofholland when she came round to shoot her new jewellery collection in collaboration with @roxannefirst.  They arrived for breakfast so it only seemed right to come up with some morning FAST FOOD.  Eggs are pretty much my first choice at the weekend and I love keeping it simple with some good quality sourdough toast, organic eggs and this tomato salsa with a gentle hum of chilli.  


Serves 2


4 slices of sourdough toast

4 medium eggs, at room temperature ( I like using Duchy)

1 tsp soft butter

2 large table goat’s milk yoghurt

Few sprigs dill or parsley

few pinches of za’atar spice

Handful cashews, roughly chopped

For the salsa:

100g sun-dried tomatoes 

1 1/2 dried ancho chillis, roughly chopped and top removed

1/3 garlic clove, grated

100ml extra virgin olive oil

1 level tsp paprika

pinch of chilli flakes

juice and zest of half a lime

1 tbsp apple cider vinegar

sea salt 

Start by making the salsa and throw all the ingredients into a blender and mix to a rustic paste.  Taste to check for seasoning adding in more salt if needed.  Scrape into a bowl and put to one side.  This sauce will keep for about 4 days in the fridge.

Set a large frying pan to a medium to high heat and add in half the butter to melt.  Once it starts to sizzle carefully crack two eggs into the pan and fry for about 2-3 minutes until the yolk has formed a skin.  Prepare two serving bowls and divide the yoghurt between the two.  Place a fried egg on top of the yoghurt and fry the last two.  When cooked add these into the bowls and drizzle the salsa over generously.   Sprinkle blows with some fresh dill, pinches of za’atar, chopped cashews and a last bit of sea salt.  Serve with the toast along side for dunking into the runny yolks

Nina ParkerComment