A dreamy breakfast bowl with herby, garlicky Greek yogurt cradeling poached eggs all drenched in a spicy, smoked butter oil with dollops of salted pistou. Edible flowers are optional but they add to the elegance of the Turkish Eggs. A big doughy bread is a must to sop up all the buttery, runny, yolky goodness. The bread also gives a little texture to the softness of the Turkish Eggs dish.
The Turkish Eggs dish may seem like a lot of steps, but it comes together quite simply. Melt the butter with Aleppo pepper. Chop the herbs and mix half in the yogurt and half with the olive oil. Poach the eggs and bring it all together in a bowl.
Make it even easier by using Chili Crisp in place of the Spiced Butter and skip mixing up the Garlic Herb Yogurt, just toss all the herbs on top of the poached eggs. The whole dish gets all smooshed together anyway once you start smearing the bread in there.
We shared these Turkish Eggs between the two of us, though I’m pretty sure I could’ve devoured them on my own.
Happy Eating,
~Monique
Turkish Eggs
Poached Eggs
2 eggs
1 tbls white vinegar
Herb and Garlic Yogurt
1 cup Greek yogurt
2 tbls fresh herbs (I used dill, mint and parsley)
2 garlic cloves, finely minced or grated
1/2 tsp smoked paprika
Spiced Butter
2 tbls ghee (or grass-fed butter)
1/2 tsp Aleppo pepper
Salted Herb Pistou
2 tbls olive oil
2 tablespoons chopped herbs (I used dill, mint and parsley here as well)
1 tbls lemon juice
1/2 tsp pink salt
Optional toppings: Crusty bread, lemon zest, cracked black pepper, edible flowers
Directions
Zest a lemon, set aside.
Chop a handful of herbs so that you have about 1/4 cup. Mix half with the Greek yogurt, minced garlic cloves and the smoked paprika. Add the other to a small bowl with the olive oil, lemon juice, and salt and set these aside. Dollop the yogurt into a shallow bowl.
Fill a medium-sized saucepan with water and bring it to a simmer. Add a splash of white vinegar. Use a slotted spoon to swirl the water. Crack one egg into a small bowl, then gently slide it into the swirling water. Repeat with the second egg. Let cook for 3 minutes (4 minutes for a firmer yolk).
While the eggs are cooking, melt the butter, add the Aleppo pepper.
Use the slotted spoon to remove the poached eggs and set them directly on top of the Herbed Yogurt. Drizzle with the Spiced Butter and Salted Herb Oil. Sprinkle with lemon zest, a turn of cracked black pepper and edible flowers. Serve the Turkish Eggs immediately with the bread.
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