For perfectly shaped poached eggs, use the freshest eggs possible - their firmer whites hold together better in simmering water. If you’re not confident with the whirlpool method, poach the eggs in shallow water instead for easier handling
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 461 |
| Fat | 16g |
| Saturates | 4g |
| Protein | 21g |
| Carbs | 57g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the eggs, fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl or ramekin. Using a spoon, swirl the water to create a gentle whirlpool. Carefully slide one egg into the centre of the whirlpool and cook for 3-4 minutes, or until the white is set but the yolk remains runny. Use a slotted spoon to transfer the poached egg to a plate lined with paper towels. Repeat with the remaining eggs.
To make the tomato chutney, place the tomatoes in a saucepan along with the mango chutney and salt. Bring to a simmer and cook for approx. 5-10 minutes. Remove from the heat.
In a bowl, mix the hummus with 125ml of kefir yogurt until smooth. Spread the mixture on a large serving platter or divide it among individual plates. Top with the remaining yogurt followed by the tomato chutney. Place the poached eggs on top of the chutney. Sprinkle over the za’atar and drizzle with chilli oil. Roughly chop the parsley and scatter over.
Serve the Turkish eggs with warm pita or flatbreads.
