I’m doing something a bit different today, in that the dish I’m sharing is not my own but is actually from Anna Jones’s gorgeous book, A Modern Way to Eat. Still, I’ve been obsessed with these Turkish-style eggs since my friend Marjolein whipped them up for our breakfast back when I visited her in Belgium last summer. And since I’ve listed them in two different recipe round-ups (my favourite summer recipes and favourite recipes of 2015), I feel like I can’t just NOT pay them an appropriate homage.

It’s not often that I try something that revolutionizes my egg game – in fact, I can’t think of any other dish that has done so. But these Turkish-style eggs really have. While they’re best on flatbread, I’ve also made them on toast countless times, and have tried them with all sorts of different herbs, depending on what I had on hand. (I will say that I don’t recommend basil, though.) I’ve even swapped out yoghurt for tahini when I was desperate (still good but the flavours do compete against each other a bit)!

In her book Anna Jones calls for chili pepper, but for whatever reason I never use chili on these (even though I LOVE IT), so I haven’t included it here. She also calls for parsley, which is super delicious, but for simplicity and ease I’ve kept this to two herbs only. And if you’re wondering what else to do with dill and mint, may I suggest these magnificent fries? Or perhaps these beetroot fritters? Wink wink.

A word of caution: sumac is SUPER DELICIOUS but it will get all over your teeth and face, so bear that in mind if you’re whipping these up for someone you don’t know well enough to talk to with a mouth full of burgundy bits 😛