There isn’t much that hasn’t been said about Changa Turkish eggs – which have featured in most food blogs over the past couple of years. But you can never have too much of a good thing, so here’s our two penny’s worth.
There’s something beautiful about these eggs. Originating from the Changa restaurant in Istanbul, this sunny, cheerful dish consists of poached eggs in garlicky whipped yoghurt topped with chilli butter. We’ve always had ours at Kopapa in Covent Garden, where they come with charred sourdough bread. The sourness of the yoghurt, the velvety egg yolks, and the kick of the chilli are a seriously inspired combination, and our go-to Sunday brunch option.
We hear they’re served at Providores in Marylebone also, but for a table at Kopapa for weekend brunch, be sure to book by Thursday. Try the coffee roasted specially by the famous Monmouth Coffee Company for Kopapa, and/ or the fresh apple and ginger juice. Don’t say we’re not good to