AuthordanieldiverThis dish came to creation on a morning I wanted Turkish eggs for breakfast, but I had some avocados that really needed using up. Turkish eggs are a dish of poached eggs served on a garlicy yoghurt sauce with a chilli sauce, it does sound like a weird combination but is truly heavenly. I discovered the recipe for Turkish Eggs in Nigella Lawson's book At my table. I made them so often, but with a little tinkering with the addition of the avocado and chorizo this is what I came up with and what I always do now. One thing, for me at least, that is a requirement is that you have some good thickly sliced bread toasted to dip into the oozing egg and use as a spoon to scoop it up with.
Note: If you aren't a confident cook you may want to prepare the guacamole element and the chorizo butter sauce before you poach the egg.
[cooked-sharing]
Heat some water in a suitably sized pan. Whilst waiting for water to come to temperature. Crack the eggs into cups or ramekins and squeeze the juice of 1/2 lime between the two. When water has just began to bubble, turn heat to low and stir with a slotted spoon to create a gentle vortex. Then carefully slip in the eggs. The water should not be bubbling furiously. Let the eggs cook gently in the hot water.
Meanwhile, Chop the Chorizo into small pieces and fry in a dry pan over a low heat. When the Chorizo begins releasing it's orange oils into the pan add the butter and chilli flakes. Turn off the heat and stir together it will foam up slightly then set aside.
To prepare the guacmole, cut the avocado in half and remove the stone. Scoop the flesh out into a bowl and mash roughly with a fork, squeeze over the remaining 1/2 of lime, to prevent the avocado discolouring. Mince in the garlic with a micro plane and add the yoghurt and a little salt. Stir to the yoghurt and avocado are fully amalgamated. Split the guacamole between two bowls and make a well in the centre of each for the egg. Then set aside while you tend to the eggs.
By now the eggs should be ready. When the whites are set and the yolks are still soft remove from the water. Use a piece of kitchen paper and dab them gently to remove excess water before setting on the guacamole. Spoon the Chorizo around the egg and drizzle with the buttery spiced oils. Sprinkle the egg with a little more sea salt. Then serve with some good bread, toasted.
Ingredients
Directions
Heat some water in a suitably sized pan. Whilst waiting for water to come to temperature. Crack the eggs into cups or ramekins and squeeze the juice of 1/2 lime between the two. When water has just began to bubble, turn heat to low and stir with a slotted spoon to create a gentle vortex. Then carefully slip in the eggs. The water should not be bubbling furiously. Let the eggs cook gently in the hot water.
Meanwhile, Chop the Chorizo into small pieces and fry in a dry pan over a low heat. When the Chorizo begins releasing it's orange oils into the pan add the butter and chilli flakes. Turn off the heat and stir together it will foam up slightly then set aside.
To prepare the guacmole, cut the avocado in half and remove the stone. Scoop the flesh out into a bowl and mash roughly with a fork, squeeze over the remaining 1/2 of lime, to prevent the avocado discolouring. Mince in the garlic with a micro plane and add the yoghurt and a little salt. Stir to the yoghurt and avocado are fully amalgamated. Split the guacamole between two bowls and make a well in the centre of each for the egg. Then set aside while you tend to the eggs.
By now the eggs should be ready. When the whites are set and the yolks are still soft remove from the water. Use a piece of kitchen paper and dab them gently to remove excess water before setting on the guacamole. Spoon the Chorizo around the egg and drizzle with the buttery spiced oils. Sprinkle the egg with a little more sea salt. Then serve with some good bread, toasted.