Breakfast
Turkish eggs with zatar flatbread
This beautiful brunch will help you to change up your morning routine and it's one you'll keep coming back to
Method
- Combine the yogurt and Bart smoked garlic and season. Set aside to infuse.
- Mix together the melted butter (or oil) with Bart Harissa and the Pul Biber and set aside.
- Bring a large pan of water to the boil and poach the eggs, 2 at a time, for 2-3 minutes until the whites are cooked but the yolks are runny. When done, carefully lift out of the water with a slotted spoon and set on a plate lined with kitchen roll, to drain. Cook the remaining eggs.
- While the eggs are cooking, gently heat the flatbreads in a low oven.
- Divide the yogurt between 2 plates and spread out with the back of a spoon, creating a dip in the centre for the eggs.
- Reheat the Harissa butter for 15 seconds in the microwave.
- Dunk the eggs back into the hot water for 20 seconds to reheat before serving. Drain well and place 2 on each plate of yogurt, drizzle with the Harissa butter and sprinkle generously with dill.
- Quickly brush the flatbreads with butter, sprinkle with Zatar Seasoning and serve everything while still hot.
