Pea and Mint Turkish-Style Eggs with Chilli Butter Calling all flavour explorers… Why not take your tastebuds on a trip from the comfort of your kitchen?! Dive into the food of Goa, Turkey, and Thailand across three deliciously adventurous recipes. This dish is taken from the ‘Global Flavours’ Recipe Pack! You can also cook up ‘Pork […]
Pea and Mint Turkish-Style Eggs with Chilli Butter
Calling all flavour explorers… Why not take your tastebuds on a trip from the comfort of your kitchen?! Dive into the food of Goa, Turkey, and Thailand across three deliciously adventurous recipes.
This dish is taken from the ‘Global Flavours’ Recipe Pack! You can also cook up ‘Pork Belly Sorpotel with Rice‘ and ‘Thai-Style Sticky Pork Belly and Watercress Noodles‘. Sign up for FREE here to the Sidekick App to instantly unlock 100+ Recipe Packs at your fingertips… There’s something for every foodie craving imaginable 😋
200 g frozen peas
1 clove(s) garlic
15 g fresh mint
50 g unsalted butter
1 g Mild Chilli Powder
100 g Greek yoghurt
2 tbsp cider vinegar
2 ea plain naan bread(s)
4 ea large egg(s)
15 g fresh coriander
1 – Get the kettle on
Fill the kettle and put it on to boil – this will be for the peas and eggs later.
2 – Get the peas on
Add 200g of peas to a medium saucepan along with 1 peeled clove of garlic. Cover with boiling
water from the kettle and put the pan over a high heat.
3 – Cook the peas
Bring to a boil and cook for 5-6 minutes, until the peas are soft.
4 – Drain
Drain the peas through a sieve and return to the pan.
5 – Blitz
Add 15g of mint to the pan, then blitz until semi smooth using a hand blender. Set the peas aside
to cool slightly while you get on with the rest of the dish.
6 – Melt the butter
Melt 50g of butter in a small pan over a medium heat.
7 – Add the chilli
Once the butter starts to foam, take the pan off the heat, and add 1 tbsp of mild chilli powder. Give
it a quick mix, then set aside ready for later.
8 – Preheat the grill
Preheat the grill/broiler to its highest temperature. This will be for the naan later.
9 – Add the yoghurt
Add 100g of yoghurt to the peas from earlier. Stir to combine, then season to taste with salt and
10 – Prepare to poach
Add the remaining boiling water to another medium saucepan and place it over a high heat. Add 2
tbsp of vinegar – this will be for the poached eggs later.
11 – Toast the naan
Place 2 naan on a small baking tray. Toast for 1-2 minutes on each side under the grill, until golden
all over. Keep an eye on them as they can burn quickly.
12 – Poach the eggs
Once the water on the stove has come to a boil, reduce the heat to medium-low. Crack in 4 eggs
and cook for 3-4 minutes, until the whites are set but the yolks still have a wobble. Crack on with a
bit of washing up while you wait if you are feeling speedy!
13 – Serve
Divide the pea yoghurt between plates and spread it out into an even disc on each plate. Use a
slotted spoon to transfer on the eggs once ready, then drizzle over the chilli butter. Season with salt
and finish with leaves from 15g of coriander. Tuck in!