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Be inspired every day with Living North
Tamper’s Turkish Eggs
March 2023
Reading time 2 Minutes
Bringing the best of New Zealand's café culture to Sheffield, Tamper believe roasted vegetables are a great addition to this indulgent brunch - we like Cajun-spiced butternut squash - and a few sliced chillies go really well for those who like a little extra heat.
Preparation time:
40 minutes, plus overnight straining
Cooking time:
10–15 minutes
  • For the strained yoghurt
  • 500g natural yoghurt
  • 2 cloves of garlic, finely chopped (or ½ tsp garlic purée)
  • ½ tsp salt
  • For the dukkha
  • 50g hazelnuts
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp sesame seeds
  • 1 tbsp nigella seeds
  • ½ tbsp fennel seeds
  • 1 tsp ground turmeric
  • Pinch of salt and pepper
  • To serve
  • 50ml white wine vinegar
  • 8 eggs
  • 1 bag of spinach, washed
  • 1 medium leek, sliced
  • 100g butter, plus extra for frying
  • Sliced focaccia or sourdough, toasted

Prepare the strained yoghurt and dukkha the night before by mixing the natural yoghurt, chopped garlic or purée and salt together. Put a colander inside a bowl, then line it with a 30 by 30cm muslin cloth or cheesecloth. Place the yoghurt in the cloth, cover with cling film and then let it sit for 12–16 hours overnight.

Preheat the oven to 180C. Place all the dukkha ingredients on a baking tray and mix. Put the tray in the oven for 10–12 minutes, stirring halfway through. Take the tray out of the oven and leave to cool. Once cooled, place the mix in a food processor and blitz. Alternatively, you could use a pestle and mortar to grind them. When you’re ready to make the dish, scoop the strained yoghurt out of the muslin cloth into a container and set aside in the fridge.

To serve, place a large saucepan of water on to boil and add the white wine vinegar. When the water has come to a rolling boil, turn it down to a simmer. With a slotted spoon give the water a stir to make a swirling current. Crack the eggs into the water and poach for two to two and a half minutes each. To get the best results, only have four eggs (maximum) in the saucepan at once. When cooked, but still soft, get them out and drain on a bit of cloth.

You can prepare your greens at the same time as your eggs. Place a frying pan over a high heat, adding a knob of butter when hot enough. Add a splash of olive oil with the spinach and leeks, seasoning accordingly, and allow the greens to wilt down. When the eggs and greens are ready, put a dollop of yoghurt in each bowl and spread around the inside with a tablespoon. Place the greens into the middle of the bowl with two poached eggs on top. Put the 100g of butter into the frying pan that had the greens in with one tablespoon of dukkha spice and let it melt down and foam. Spoon the dukkha butter over the eggs. Repeat this process for each dish and then serve them with the toasted focaccia or sourdough. Tuck in!

book cover

Breakfast Club, published by Meze Publishing. Available to buy at and

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