Calling this ‘Turkish style’ doesn’t do justice to the medley of flavours in this brunch. The Indian naan, fried eggs a la great British caff, Italian sundried tomato pesto, and the dill yoghurt that is at least a second cousin to a tzatziki. This dish is truly a citizen of the world.
And once CB’s lizard brain had adjusted to the idea of eating a naan bread outside the context of an Indian evening meal (wee dote has never been to Dishoom), this dish went down the hatch, NOT ONCE touching the sides.
It seems we just can’t get enough of spiced butters these days. First with the success of our sweet potato cakes with harissa butter invention a few months back, and now this Turkish inspired spiced butter that will brighten your day and clog a few arteries.
Adapted from this recipe at Half Baked Harvest. On this occasion we served ours with a few leaves of spinach, but this was such an afterthought (and made our naans look like Sideshow Bob) we’ve omitted it in our official version.
125g greek style yoghurt (we use the reduced fat kind)
0.5 tbsp dill (finely chopped)
0.5 tbsp parsley (chopped)
1 clove garlic (minced)
salt and pepper
3 tbsp sun-dried tomato pesto
2 reduced fat naan (fresh Turkish flatbreads would also work beautifully)
zest 1 lemon
1 tbsp oil
1 tbsp of your margarine/spread/butter of choice
1 tbsp coconut oil
1 tsp chilli flakes
1/4 tsp paprika
- Get the herbed yoghurt together by combining the yoghurt, dill, parsley, garlic and season with salt and pepper.
- Lightly toast the naans, then spread the yoghurt on top. Swirl in 1.5 tbsp pesto onto each one. Sprinkle the lemon zest over the top.
- Heat up the oil in a pan and fry the eggs. When they’re cooked to your liking add them onto the naan.
- Add the pan straight back onto the heat and add the butter, oil, chilli flakes and paprika. Cook until the butter is melted, but don’t let it catch. Drizzle over the eggs and naan. DIG IN!