Turkish Eggs with Cottage Cheese

Ingredients

200 g cottage cheese, room temperature

Zest of ½ lemon, plus a squeeze of juice

1 tbsp chopped fresh dill, plus extra to garnish

50 g unsalted butter

¾ tsp cumin seeds

¾ tsp mild chilli flakes

4 free-range eggs

A few fresh mint leaves (optional)

Pinch of salt and freshly ground black pepper

Method

1. Make the cottage cheese base: In a mixing bowl, combine the cottage cheese with lemon zest, a touch of lemon juice, and the chopped dill. Season lightly with salt and pepper. Set aside while you prepare the rest.
2. Prepare the spiced butter: Melt the butter in a small pan over low heat. Once it starts to foam, add the cumin seeds and the chilli flakes. Let them sizzle gently for 30 seconds, then remove from the heat so the spices don’t burn. The butter should turn a warm, amber colour and smell fragrant.
3. Poach the eggs: Bring a saucepan of water to a gentle simmer and add a splash of vinegar if you like (optional but helps the eggs hold together). Crack each egg into a small cup. Swirl the water to create a vortex, then gently drop an egg into the centre. Cook for about 3 minutes for soft yolks, or a little longer if you prefer them firmer. Remove with a slotted spoon and drain on kitchen paper.
4. Assemble the bowls: Divide the cottage cheese between two shallow bowls, spreading it to form a base. Nestle two poached eggs into each bowl.
5. Finish with flavour: Spoon the warm spiced butter over the eggs, letting it drizzle down into the cheese. Top with fresh dill and mint leaves, and add a final grind of black pepper. Serve straight away.

Serving idea

Pair this with warm flatbread or a slice of sourdough — perfect for soaking up the buttery, tangy sauce.