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Cottage cheese Turkish-style eggs

Name: Cottage cheese Turkish-style eggs
Prep time: 15 min
Total time: 15 min
Yield: Serves 2
Cuisine: Turkish recipes
Ingredients: 250g cottage cheese, at room temperature; ½ bunch dill, chopped, plus a few fronds to serve; Finely grated zest 1 lemon, plus a squeeze of its juice; 60g unsalted butter; 1 tsp cumin seeds; 1 tsp pul biber (aleppo pepper – or ½ tsp regular chilli flakes); 4 medium free-range eggs; Mint leaves to serve (optional)

By: Pollyanna Coupland
Food producer, delicious.

Published: 24 May 24
Updated: 29 May 24

Inspired by Turkish eggs, which are served on a bed of labneh or thick yogurt, this version uses cottage cheese instead. The poached eggs are complemented by cottage cheese flavoured with dill and lemon, and finished with a drizzle of simple spiced butter.

Creamy cottage cheese has had a resurgence in popularity recently – and we couldn’t be more thrilled! Try our easy cottage cheese scones next.

Easy
Online only 2024

Test kitchen approved

Serves 2
Hands-on time 15 min

Creamy cottage cheese has had a resurgence in popularity recently – and we couldn’t be more thrilled! Try our easy cottage cheese scones next.

Nutrition: Per serving

Calories: 504kcals
Fat: 42g (23g saturated)
Protein: 26g protein
Carbohydrates: 3.9g (3.9g sugars)
Fibre: 0.6g
Salt: 1.2g

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Before you start

Make sure your cottage cheese is at room temperature before you begin. If it’s fridge cold, it will bring down the temperature of your perfectly poached eggs.

Before you start

Make sure your cottage cheese is at room temperature before you begin. If it’s fridge cold, it will bring down the temperature of your perfectly poached eggs.

Ingredients

250g cottage cheese, at room temperature
½ bunch dill, chopped, plus a few fronds to serve
Finely grated zest 1 lemon, plus a squeeze of its juice
60g unsalted butter
1 tsp cumin seeds
1 tsp pul biber (aleppo pepper – or ½ tsp regular chilli flakes)
4 medium free-range eggs
Mint leaves to serve (optional)

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Method

Mix the cottage cheese in a bowl with the chopped dill and lemon zest. Melt the butter in a small pan, then stir in the spices and remove from the heat.
Bring a pan of water to a simmer. For the best poached eggs, crack each one into a ramekin before lowering into the centre of a whirlpool of whisked simmering water. Cook for around 3 minutes and do two at a time so you’re not overcrowding the pan. Remove with a slotted spoon onto kitchen paper and season with salt and pepper.
Divide the cottage cheese between 2 bowls, making wells with the back of a spoon for the eggs. Carefully nestle in the poached eggs, then spoon over the warm spiced butter. Finish with fresh dill and mint, then serve immediately.