Cottage cheese Turkish-style eggs

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.

Cottage cheese Turkish-style eggs

Creamy cottage cheese has had a resurgence in popularity recently – and we couldn’t be more thrilled! Try our easy cottage cheese scones next.

  • Serves icon Serves 2
  • Time icon Hands-on time 15 min

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.

Creamy cottage cheese has had a resurgence in popularity recently – and we couldn’t be more thrilled! Try our easy cottage cheese scones next.

Nutrition: Per serving

Calories
504kcals
Fat
42g (23g saturated)
Protein
26g protein
Carbohydrates
3.9g (3.9g sugars)
Fibre
0.6g
Salt
1.2g

Before you start

Make sure your cottage cheese is at room temperature before you begin. If it’s fridge cold, it will bring down the temperature of your perfectly poached eggs.

Before you start

Make sure your cottage cheese is at room temperature before you begin. If it’s fridge cold, it will bring down the temperature of your perfectly poached eggs.

Ingredients

  • 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)
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Method

  1. 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.
  2. 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.
  3. 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.

Nutrition

Nutrition: per serving
Calories
504kcals
Fat
42g (23g saturated)
Protein
26g protein
Carbohydrates
3.9g (3.9g sugars)
Fibre
0.6g
Salt
1.2g

Buy ingredients online

Recipe By:

Pollyanna Coupland
Food producer, delicious.

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