Am I the only person in the world who doesn’t like Shakshuka? I think I might be. When it comes to performance breakfast or brunch eggs, only these Turkish eggs with whipped yoghurt will do. I’m not actually sure how Turkish these eggs are, but that is how they were titled at Peter Gordon’s restaurant Les Providores in Marylebone, (RIP), and the spin-off cookbook, which this recipe is from. This sounds like it will be boring or yucky, but it isn’t. It’s actually, and I mean this, quite refreshing.
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