Well after a fantastic Moroccan feast at our friend’s place last week and a few bottles of plonk it was only appropriate to cook a proper Sunday breakfast. I was inspired by a dish we had a The Providores and Tapa Room a couple of weeks ago. The Providores and Tapa Room is located on 109 Marylebone High Street, London. It was a place recommended by a friend living in London as a interesting breakfast venue. Quin had the Turkish Eggs from the Changa restaurant in Istanbul, a restaurant that the owner of the Providores and Tapa room has an interest in, I believe. This was a delightful surprise. Two poached eggs on top of some whipped yoghurt with chilli butter. I had the Roast Stornoway black-pudding with roast apple and slow roasted tomatoes which was delicious.
Turkish Eggs at the Providores and Tapa Room
Mmmmm good coffee!!!
Roast Stornoway Black-Pudding with Roast Apple and Slow Roasted Tomatoes
So I was inspired to recreate the Turkish Eggs. The black pudding will have to wait. Quin was still sleeping so I didn’t want to wake her up by whipping yoghurt so I didn’t whip it. I placed the yogurt and some garlic in a Tupperware Quick Chef and mixed it through. The yoghurt was Jalna organic yoghurt so its nicely sour and has a great consistency already. Once I finished with that I heated the yogurt slightly in the oven just so the yogurt wouldn’t be cold (we prefer it this way).
In a pan I melted down some butter with some dried chillies from my garden that I crushed up plus some sweet paprika powder and smoked pimenton powder from “The Grocer”. I let this infuse on a very low heat for about 15 minutes. I wanted the beautiful red colour to come out in the butter. I then strained this with a metal strainer as I didn’t want all of the textured stuff. By this stage the smoked pimenton was coming through and the aroma was divine. I sat the butter in a dish until ready to use. I then added a quarter of a teaspoon of white sugar and a little salt to it as well, as there was some slight bitterness in the chilli. This is optional.
I poached my eggs in the frying pan with some vinegar. They were all nicely runny.
At the same time I had some beautiful dark rye toasting and I drizzle a little extra virgin olive oil on it that I bought from Costa Degli Ulivi, a wonderful place we stayed at in Fumane, the Valpolicella wine region about 20 mins from Verona in Italy. A wonderful, wonderful place! Read my other entries to come on this one!!!
I then placed the poached eggs on top of the yogurt and they sunk in a little then drizzled the beautiful hot chilli butter over the top. I garnished with some fresh parsley from the garden and a little more dried chilli.
We had knives and forks ready but I don’t know why. We simply picked up the bread, dunked in and ate the delicious egg, yoghurt and chilli butter mix. It might sound bizarre but this dish is a true winner! I cant wait to cook this one again. Ive practically inserted the recipe into this entry though will write it up separately. If you want to give it a try and need some clarification let me know.