_MG_2990
Pancetta salad
Double chocolate hot cross buns-7980
DOUBLE CHOCOLATE HOT CROSS BUNS
Mushrooms copy
Fried wild mushrooms
Muesli copy
Muesli with caramelised apples and Greek yoghurt
Toasties copy
Braai broodjies
Sag Paneers
HOMEMADE PANEER
Choclate Cake
FLOURLESS CHOCOLATE & ALMOND CAKE
Ginger Broth & Fried Tofu
GINGER NOODLE BROTH WITH CRISPY ORIENTAL TOFU
Asian Mushrooms
PAK CHOI & KING OYSTER MUSHROOMS
Veg Tempura
VEGETABLE TEMPURA
Quinoa and zucchini 01
QUINOA & ZUCCHINI 'ROSTI'
Bread dough – foccacia
Black olive and rosemary focaccia bread
Sausage, onion and potato bake
Sausage & potato bake
Baked beans
Baked beans
Quince and almond puddings 02
Quince & almond pudding
Muesli bars 01
Dark chocolate & hazelnut muesli bars
Baked quinces
Baked quinces
Bread
Farmstyle bread
Citrus pudding
Citrus pudding
_MG_3013
FILLET BÉARNAISE
TURKISH EGGS WITH SUMAC YOGHURT

TURKISH EGGS WITH SUMAC YOGHURT

Servings: 2

Ingredients

1 cup Greek yoghurt 
1 tbsp spring onion, finely chopped 
1 tbsp fresh coriander, finely chopped, plus extra to serve
1 clove garlic, finely minced 
White vinegar (about ½ teaspoon of vinegar for every 5 cups of water)
2 large eggs (free range or organic, refrigerated)
3 tbsp unsalted butter 
Crusty bread, to serve

Directions

Combine the yoghurt, spring onion, coriander, garlic and sumac in a bowl. Season with NOMU Cyprus Flake Sea Salt and Black Pepper to taste and set aside.

Fill a deep saucepan with water and bring to a boil, then add about 1/2 teaspoon of vinegar for every 5 cups of water used. When you are ready to poach your egg, reduce the heat so that the boil subsides but medium-sized bubbles continue to rise to the surface.

Crack an egg into a teacup and create a whirlpool in the water by stirring with a wooden spoon. Gently slide the egg into the centre of the swirl.

Turn the heat down and gently poach the egg for 3-4 minutes. Use a slotted spoon to carefully remove the egg from the water and place on kitchen paper to drain off excess liquid.

Trim any excess untidy white from around the poached egg with a knife. Cover to keep warm. Repeat with the remaining eggs.

In a small saucepan, gently melt the butter and add the NOMU Smoked Sweet Paprika and a generous pinch of NOMU Cyprus Flake Sea Salt.

Divide the yoghurt into two bowls. Place a poached egg on top of the yoghurt, drizzle with the paprika-infused butter and top with extra chopped fresh coriander.

Serve with toasted crusty bread on the side.

Ingredients

1 cup Greek yoghurt 
1 tbsp spring onion, finely chopped 
1 tbsp fresh coriander, finely chopped, plus extra to serve
1 clove garlic, finely minced 
White vinegar (about ½ teaspoon of vinegar for every 5 cups of water)
2 large eggs (free range or organic, refrigerated)
3 tbsp unsalted butter 
Crusty bread, to serve

Directions

Combine the yoghurt, spring onion, coriander, garlic and sumac in a bowl. Season with NOMU Cyprus Flake Sea Salt and Black Pepper to taste and set aside.

Fill a deep saucepan with water and bring to a boil, then add about 1/2 teaspoon of vinegar for every 5 cups of water used. When you are ready to poach your egg, reduce the heat so that the boil subsides but medium-sized bubbles continue to rise to the surface.

Crack an egg into a teacup and create a whirlpool in the water by stirring with a wooden spoon. Gently slide the egg into the centre of the swirl.

Turn the heat down and gently poach the egg for 3-4 minutes. Use a slotted spoon to carefully remove the egg from the water and place on kitchen paper to drain off excess liquid.

Trim any excess untidy white from around the poached egg with a knife. Cover to keep warm. Repeat with the remaining eggs.

In a small saucepan, gently melt the butter and add the NOMU Smoked Sweet Paprika and a generous pinch of NOMU Cyprus Flake Sea Salt.

Divide the yoghurt into two bowls. Place a poached egg on top of the yoghurt, drizzle with the paprika-infused butter and top with extra chopped fresh coriander.

Serve with toasted crusty bread on the side.

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips