The first time I had Turkish eggs was at The Providores in London. It was really good and I knew I wanted to try making it at home. Then I was watching Nigella and she made this dish that was inspired from trying it at the same restaurant (I knew we were kindred spirits).
The only thing is, it is quite the process and I wanted this to be an everyday dish, and I really couldn’t be bothered with all those steps. So here is my take on Turk’ish eggs. The “ish” is because it is not the traditional recipe. Instead of using aleppo peppers and infusing them with oil, I use an eggplant red pepper spread which I like better. I don’t spend that much time on the poached egg and I prefer parsley instead of dill.
- 1 cup Greek yogurt
- 1/2 lemon juiced
- 1 tsp Sea salt plus more for sprinkling
- 1 tbsp Eggplant Spread such as Ajvar
- 3 tbsp Extra virgin olive oil
- 2 Eggs
- 1/2 tsp Za'atar spice for sprinkling
- 1 tbsp Fresh parsley chopped
- 4 slices toasted bread preferably sour dough
- Fill a small pot with water and bring to the boil.
- In a bowl, add the yogurt, 1 teaspoon of salt and the lemon juice. Mix well.
- In a small bowl, mix the eggplant spread with olive oil. If it's too thick and a bit more olive oil.
- Crack the first egg into a small bowl or cup. Gently drop the egg into the boiling water and let poach for 3 minutes. With a slotted spoon, remove egg and place on a paper towel to absorb the excess water. Repeat with the second egg.
- While this is happening, toast your bread.
- Divide the yogurt between two bowls, Pour over the eggplant olive oil mix, and top each with a poached egg. Sprinkle a little salt on the egg and za'atar spice. Finish with a bit of fresh parsley.
- Enjoy with a thick slice of toast.