Indian Turka Eggs
Think poached eggs, but with a little drama. These Indian turka eggs come with creamy yoghurt, perfectly soft eggs, and a hot, crackling spoonful of spiced butter poured over the top. It’s bold, comforting, a bit messy in the best way, and guaranteed to make plain eggs feel very boring by comparison.
Ingredients - Yoghurt base
- ½ Tsp cumin seeds
- 4 Tbsp thick Greek yoghurt
- ½ Tsp salt
Turka
- 2 Tbsp vegetable oil
- 1 Tbsp butter
- ½ Tsp cumin seeds
- ½ Tsp black mustard seeds (optional)
- ¼ Tsp turmeric
- 2 Cloves garlic, finely sliced
- Small handful curry leaves
- ½ Tsp chilli powder
- 1 Green chilli - cut with a slit
- 2 Very fresh eggs (bought on the same day or day before)
- Pickled green chillies to serve
Step 1
Lightly crush the cumin seeds between your palms, then combine them with the Greek yoghurt and salt.
Step 2
Heat the oil and butter together, then add the cumin seeds, mustard seeds, and turmeric.
Step 3
Let the seeds sizzle, then add the garlic. Cook for a few minutes until fragrant, then stir in the curry leaves, green chilli, and chilli powder. Cook for about 30 seconds, then set aside.
Step 4
Heat a pot of water for the poached eggs and bring it to a very gentle simmer.
Step 5
Use a wooden spoon to gently swirl the water, then crack in the very fresh eggs. Set a timer for 2 minutes, then lift the eggs out with a spoon.
Step 6
Spoon the yoghurt onto the plate, then top with the eggs and the sizzling butter.
Step 7
Serve with toast and pickled chillies.