Father’s Day brunch

Most fathers around the world love eggs for breakfast. This year make your father (or father figure) this easy but delicious brunch to make his day brighter.

TURKISH EGGS (CILBIR) WITH A TWIST

Ingredients

2 cups Greek yoghurt

2 cloves garlic (minced)

3-4 chopped gherkins (save some pickle juice)

2 large eggs

3 tbsp salted butter

3 jalapeños

½ cup extra virgin olive oil

Half a lime

½ tsp cumin powder

Paprika

Salt

Pepper

Method

In a large bowl, mix the Greek yoghurt, minced garlic, chopped gherkins, salt, pepper and paprika. Mix and set aside in the fridge to chill.

In a pot of simmering water, poach the eggs for about 3 minutes to get the perfect runny yolk. Place on a kitchen towel to get rid of the excess water.

In a small pan, melt the butter and add the paprika when the butter is nice and frothy. Leave over low heat and add the cumin.

Put the pickle juice from the pickles, extra olive oil and 3 whole jalapeños and half a freshly squeezed lime into a blender to create a luscious jalapeño oil.

Now, create a bed for the eggs with the chilled yoghurt, place the poached eggs on top, and drizzle with the melted paprika butter and the jalapeño oil. Serve with freshly toasted bread.

Food and Photo: Sobia Ameen