Turkish Eggs with Chili Oil

The first time I ate Turkish Eggs was when I started working at a restaurant in New York right after college. Eggs with a combination of yoghurt seemed weird at first, but when I tried this It completely won me over. This is my go-to breakfast when I have people over for brunch or when I want to make something fancy looking with minimal effort for myself. Mop all this with crusty sourdough bread and you will thank me later. 

INGREDIENTS

• 1 cup plain yogurt
• 1/2 red onion, chopped
• 1 tomato, chopped
• 4 eggs
• handful fresh cilantro
• edible flowers (optional), for garnish
• For the Chili Oil:
• 1/2 cup Extra Virgin Olive Oil
• 1 tbsp Red Pepper Flakes
• Toasted Sourdough bread 

DIRECTIONS

1. To make chilli oil – heat oil in a pan till it just starts to smoke, then turn off heat and add chilli flakes, swirl around.  Pour in a container and store in a cool dark place. 
2. To poach the eggs: bring several inches of water to a boil in a shallow pot and give it a swirl to form a whirlpool.
3. Slowly tip in each egg, reduce the heat to medium and cook for 3 mins, or until the whites have cooked.
4. Carefully remove with a slotted spoon and set aside.
5. Add yoghurt to a bowl and mix to loosen the consistency. Add poached eggs to the centre and top with tomato, onion and salt & pepper.
6. Drizzle chilli oil on top, then garnish with cilantro and edible flowers.