Summary: Nigella Lawson first tasted Turkish eggs at the Providores, a global fusion restaurant in London. The combination of poached eggs served atop warm, lightly whipped garlicky yogurt and drizzled with chile-infused brown butter so enamored the cookbook author and television personality that she decided to create her own version. It’s one of many recipes geared toward home cooks in her latest cookbook, “At My Table” (Flatiron Books; $35).
