Cottage cheese Turkish-style eggs
Inspired by Turkish eggs, which are served on a bed of labneh or thick yogurt, this version uses cottage cheese instead. The poached eggs are complemented by cottage cheese flavoured with dill and lemon, and finished with a drizzle of simple spiced butter.
Ingreadient
- 250g cottage cheese, at room temperature
- ½ bunch dill, chopped, plus a few fronds to serve
- Finely grated zest 1 lemon, plus a squeeze of its juice
- 60g unsalted butter
- 1 tsp cumin seeds
- 1 tsp pul biber (aleppo pepper – or ½ tsp regular chilli flakes)
- 4 medium free-range eggs
- Mint leaves to serve (optional)
Instruction
- Mix the cottage cheese in a bowl with the chopped dill and lemon zest. Melt the butter in a small pan, then stir in the spices and remove from the heat.
- Bring a pan of water to a simmer. For the best poached eggs, crack each one into a ramekin before lowering into the centre of a whirlpool of whisked simmering water. Cook for around 3 minutes and do two at a time so you’re not overcrowding the pan. Remove with a slotted spoon onto kitchen paper and season with salt and pepper.
- Divide the cottage cheese between 2 bowls, making wells with the back of a spoon for the eggs. Carefully nestle in the poached eggs, then spoon over the warm spiced butter. Finish with fresh dill and mint, then serve immediately.
