Turkish Eggs with Chilli Oil and Chorizo

Ingredients

• 1 tsp Vinegar
• Dill (A handful, finely chopped)
• Chives (A handful, finely chopped)
• Coriander (A handful)
• 1 clove Garlic (Grated)
• 1 cup Natural yogurt
• 1 tsp Cumin
• 1 tbsp Paprika
• 1 tbsp Sriracha seasoning (Spelling normalized from “Siracha seasoning”)
• Chorizo (One stick, finely chopped)
• 1 Lemon
• 2 tbsp Butter
• 2 pieces Sourdough bread (Spelled “Sordough” in source)
• 3 Eggs

Steps

1. 1

   Finely chop the dill and chives, and prepare the coriander. Grate the garlic, finely chop the chorizo, and juice the lemon.

2. 2

   Stir the grated garlic into the natural yogurt to make the cool, garlicky yogurt base.

3. 3

   Bring a pan of water to a boil and add the vinegar. Poach the eggs until the whites are set and the yolks remain runny.

4. 4

   Melt the butter and stir in the cumin, paprika, and Sriracha seasoning to make spiced butter.

5. 5

   Cook the chopped chorizo until crumbled and browned.

6. 6

   Toast the sourdough pieces.

7. 7

   Serve the yogurt with the eggs, spiced butter, chorizo, chopped herbs, and lemon. Accompany with the sourdough.

Notes

The description provides ingredients but no ordered cooking method or quantities for the handfuls and chorizo stick. The preparation steps are necessarily inferred from the ingredient list and the transcript's description of garlicky yogurt, spicy butter, chorizo, and runny-yolk eggs; the exact method and assembly are not shown in the supplied evidence.

Nutrition per serving

• breakfast
• vegetarian
• contains pork
• spiced
• poached
• Middle Eastern-inspired