Turkish eggs breakfast hash

My take on the incredibly tasty breakfast dish of Turkish eggs (çilbir) with added roast potato chunks.

This is my take on the incredibly tasty breakfast dish of Turkish eggs (çilbir) with added roast potato chunks. If you’ve not had Turkish eggs before, it’s a creamy garlic and herb yogurt base with eggs and finished with the best bit -  a spiced butter which is spooned all over. 

The butter is melted and mixed with Aleppo pepper, but if you can’t get your hands on any, I’ve given an alternative which works equally well. 

As the spiced butter is highlight of the dish, go for a good butter! I’ve used Trewithen Dairy salted butter. It’s so rich and luxurious, with the perfect level of salt.

This is truly the best savoury breakfast I’ve made in a long while. And while it looks impressive, it’s actually so easy. Hope you love it.

You’ll need (serves 2):

• 400g new potatoes, chopped into bite-sized chunks

• Oil for roasting

• 200g Greek or thick plain yogurt

• 1 garlic clove, peeled

• 1 tbsp finely chopped fresh dill

• 4 eggs

• Big knob of butter, about 50g

• 1 tsp Aleppo chilli flakes, or a mix of smoked paprika and cayenne pepper

Add the potatoes to a roasting tin/air fryer basket. Add a little oil, salt and pepper, and roast/air fry for about 20 minutes at 200C, shaking half way through.

Add the yogurt to a bowl and finely grate/crush in the garlic. Add the dill, a pinch of salt and mix well. Set aside.

Fry the eggs in a little oil.

While the eggs are cooking, add the butter to a pan over a medium heat. Once bubbling, add the Aleppo pepper and mix well.

Plate up by spreading a layer of yogurt as the base, then topping with potatoes, two eggs and finally spoon over the butter. Dig in.