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Bring a large saucepan of water to the boil. Gently add the eggs, and boil for 7 minutes for jammy yolks, or 2 minutes longer for hard-boiled.
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Immediately transfer the eggs to iced water to stop the cooking process, and peel when cool enough to handle. Set aside.
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Put the feta, Greek yoghurt and salt in a blender or food processor. Blend until smooth.
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In a small bowl, whisk together the Pic’s Chilli Peanut Butter, lemon juice, peanut oil and smoked paprika until a paste. Whisk in up to 1 Tbsp hot water to thin.
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Spread the feta whip in the bottom of a shallow bowl. Top with the boiled eggs, and spoon over the peanut chilli sauce. Drizzle over the peanut oil, and garnish with fresh chilli, herbs, chilli flakes and a good seasoning of salt and pepper.
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Enjoy, with bread on the side.
Chilli Peanut Butter Turkish Eggs
Ingredients
- 3-4 eggs
- 150g feta
- 1/2 cup greek yoghurt
- ¼ tsp salt
- 1 cup cherry tomatoes, quartered
- 1 Tbsp peanut oil
- Fresh sliced red chilli, to garnish
- Fresh mint and dill, to garnish
- Chilli flakes, to garnish
Peanut Chilli Sauce Ingredients
- 1/4 cup Pic’s Chilli Peanut Butter
- Juice of 1/2 small lemon
- 1 Tbsp peanut oil
- 1 tsp smoked paprika