This is my boyfriend’s absolute favourite breakfast, he’s been harassing me to make it for aaaaaaages. I tried to explain that he could always make it himself but this didn’t go down very well. Anyway, don’t be scared of frying eggs, they don’t need to be cooked in a bath of oil like that grotesque scene in Withnail and I (click here). Also, I don’t appreciate being spat at by lamas let alone by a saucepan of hot oil, so lets use spray oil instead yeah? Far less spitty.
Anyway, I tend to always have a couple of frozen pitta breads in my freezer, so this recipe is pretty easy to throw together just as long as you have bit of yogurt to use up. It has to be plain yogurt mind, don’t be using any old strawberry Frube you find at the back of the fridge.
In any case, I hope you enjoy this Turkish delight as much as Jamie does, it’s been known to cure many a bad hangover.
P.S. I apologise if you watched the Withal and I clip to the point where the old woman bites into her fried egg sandwich and it all falls out the back. This gave me nightmares for quite some years.
Serves 1 / Takes 10 minutes
1 brown pitta bread
small garlic clove
3 tbs of greek yogurt
Small handful of freshly chopped mint and chives
1./4 tsp of Sumac
1/4 tsp Sprinkle chilli flakes
(Optional: 1 tbs of butter, 1tsp of paprika)
1. Start by finely chopping the mint and the chives, put to one side. In a small saucepan melt the butter on a low heat and mix in the paprika. Once melted take off the heat and leave to cool (optional).
2. Spray a small frying pan with spray oil and pop on a medium heat, add two eggs and start to fry. Meanwhile toast the pitta bread and peel the garlic clove.
3. Once the pitta is toasted cut down one side and open to butterfly it. Rub the inside of it with the garlic clove and dollop 3 tablespoons of yogurt in the middle spreading out slightly. Season with salt and top with the fried eggs.
4. Sprinkle with the fresh mint, chives, sumac and chilli flakes and finish by pouring over the paprika butter. Sexy.
If you’ve had a go at making my eggs or any of my other recipes I’d love to hear about it. @corrieheale email@example.com