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Turkish Eggs with Sujuk & Chilli Pressed Extra Virgin Olive Oil

Cle-ann Stampolidis, Serves 2


2 eggs, poached
1 cup Greek yoghurt, room temperature
1 clove garlic, minced
1 tsp Mount Zero Fine Pink Lake Salt
2 tbsp Mount Zero Chilli Pressed Extra Virgin Olive Oil
2 tsp Aleppo pepper flakes
200g Sujuk, roughly torn into pieces
Fresh dill, to serve
Sesame bread, lightly toasted, to serve


In a bowl, mix yoghurt, garlic & salt together well. Poach your eggs if you haven't already done so.

In a small pan, cook sujuk on high heat until crispy, then set aside in a bowl.

In the same pan, gently heat the Chilli EVOO. Add Aleppo pepper, let them sizzle for a few seconds then turn off the hea.

To serve, smooth the yoghurt mix into your serving bowl, top with poached eggs and spoon over warm Chilli EVOO. Garnish with dill, sujuk and serve with toasted bread.

Image: Ollie Hodgkins
Think of this recipe as the white sauce version of Shakshuka. It's quick, easy, and the perfect accompaniment to a warm, fresh loaf of sourdough bread on a Sunday!

Recipe Ingredients from the Mount Zero Range