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TAHINI YOGHURT WITH EGGS, CRISPY MUSHROOM & DILL

TAHINI YOGHURT WITH EGGS, CRISPY MUSHROOM & DILL
Prep: 5 minutes
Cook: 15 minutes
Easy
Serves 1
I have always loved Turkish eggs and so often eat eggs with Greek yoghurt. I, therefore, often experiment with layering eggs and other delicious things on top of yoghurt to mix things up for brunch. The addition of the Tahini was something I decided to try one day, and I loved it. It really complements the whole dish and just enhances all the flavours.
15
5
Easy
1

Q&A with emily bonner

How did you learn to cook?

I learnt to cook by following cookbooks, reading blogs, watching Masterchef and many other cooking programs like Saturday Kitchen Live. I became interested in fine dining and got ideas from restaurants I'd been to and was inspired by my travels in Europe and Asia.

 

What is your favourite type of food?

My favourite type of food is small plates of any type of cuisine. I think that's because I like to try lots of different things rather than one big plate of food. I'm that annoying person in a restaurant who wants to try other people's food. It's hard for me to pick out a particular cuisine because I love so many and enjoy trying things I've never eaten before.

What's your favourite dish to cook?

My favourite dish to cook - is any kind of flaky white fish with a delicious creamy sauce, which involves slowly sweating down onions or shallots and garlic. I just love the smell! I think there's something so simple but elegant about fish with an epic sauce. That's something I took away from a trip to Nathan Outlaw's restaurant in Port Isaac.

 

What would be your last meal on earth?

My last meal on earth would be scallops for starter, then duck confit, dauphinoise potatoes and a sticky red wine sauce for main and chocolate fondant with ice cream for dessert.

 

What are your three favourite Belazu products?

My Favourite Belazu products - Tahini, Pomegranate Molasses, Ve-du-ya™.

Ingredients
  • 5 Tbsp Greek yoghurt
  • 2 Tbsp Tahini
  • 1 tsp dukkah
  • 1 tsp za’atar
  • 1 egg
  • Handful of chopped dill
  • 200g mixed mushrooms
  • 1 garlic clove, crushed
  • 4 tbsp Early Harvest Extra Virgin Olive Oil
  • 1 large pinch of sea salt
Method
  • Step 1: Mix the yoghurt and Tahini together in a bowl and layer on a plate.
  • Step 2: Add the extra virgin olive oil to a medium hot pan and add the mixed mushrooms and sea salt. Fry for 5-10 minutes until the mushrooms brown and caramelise and start to crisp. Add the crushed garlic and fry for one more minute, stirring the mushrooms and garlic together. Turn the pan down to a low heat whilst you cook the egg.
  • Step 3: Boil the egg for 6 minutes exactly. After, drain the water and run cold water over the egg for 1 minute. Peel and chop in half.
  • Step 4: Layer the mushrooms on top of the yoghurt and Tahini. Add the boiled egg and sprinkle the za’atar, dukkah and dill over the top.
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TAHINI YOGHURT WITH EGGS, CRISPY MUSHROOM & DILL
<p>I have always loved Turkish eggs and so often eat eggs with Greek yoghurt. I therefore often experiment with layering eggs and other delicious things on top of yoghurt to mix things up for brunch. The addition of the tahini was something I decided to try one day and I loved it. It really complements the whole dish and just enhances all the flavours.</p>
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2023-08-21

I have always loved Turkish eggs and so often eat eggs with Greek yoghurt. I therefore often experiment with layering eggs and other delicious things on top of yoghurt to mix things up for brunch. The addition of the tahini was something I decided to try one day and I loved it. It really complements the whole dish and just enhances all the flavours.

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