Turkish Eggs

A cooking epiphany that I have had lately is to “always be sprinkling”. I have been obsessively reading and cooking from Joshua McFadden’s cookbook Six Seasons, and all of his recipes have such a good mix of textures whether it be a sprinkling of seeds, nuts, cheese, or herbs. Everything tastes and looks better when you have layers and textures – a sprinkle of this and a dash of that! This is especially true lately for me when it comes to breakfast. Enter Turkish eggs – literally the meal I could eat multiple times a week!

Ever since we starting making these Turkish eggs at home I have been wanting to do every egg recipe similar! The combination of the warm pita bread, poached egg, crispy chickpeas & walnuts, feta cheese, micro greens, and everything bagel seasoning is seriously on-point. If you need a tutorial on how to poach an egg, you can check out my post here!

I mean, I say breakfast but would you not eat this for lunch, dinner, and every other meal of your life?! This may look like a lot of steps, but guys, it’s surprisingly simple! And if you don’t want to fuss with poaching eggs (although I promise it’s easy once you get the hang of it), just fry them instead and it’s just as good.

Turkish eggs traditionally involve a cooked yogurt sauce that is flavored with herbs, garlic or spices. That sauce gets topped with poached eggs and a drizzle of a spice-infused butter. I mean….does that not sound delicious?! I wanted a little extra crunch and substance so I added spiced crispy chickpeas and added walnuts to the butter!

This is the best to make over the weekends especially if you sleep-in and bridging the gap between breakfast, brunch, and lunch!

Turkish Eggs

Poached eggs, garlicky yogurt, and spiced chickpeas and walnuts in an herby butter sauce!

Ingredients

For the Yogurt Sauce

  • 1 cup greek yogurt
  • 1 clove minced garlic
  • salt to taste

For the spiced butter with walnuts

  • 1 cup or so rough chopped walnuts
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon aleppo pepper or red chile flakes

For the crispy spiced chickpeas

  • 1 can chickpeas, drained
  • olive oil
  • a good shake of spices (chili powder, cayenne, onion/garlic powder, paprika) you can use a mix of what you have.

For assembly

  • Pita bread
  • 2 poached eggs per person
  • fresh herbs (I love dill and parsley with this, mint and cilantro would also be great)
  • feta cheese
  • Love some good everything bagel seasoning but this is optional. Keep a bottle of that stuff so you can give a little sprinkle to things now and then!

Instructions

  • Mix your yogurt ingredients and let sit while you make the rest.
  • For the chickpeas, preheat oven to 400. Rinse and drain chickpeas, and dry them off as best as you can with a kitchen towel. combine the oil, spices, and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes
  • While the chickpeas are cooking, make everything else!
  • For the spiced butter and walnuts - in a small saucepan, toast walnuts in a little olive oil until fragrant, 5 minutes or so. Set the nuts aside and melt the butter in the same saucepan over medium heat. Swirl the pan until the butter lightly browns and smells nutty. Remove the pan from the heat and stir in the olive oil, red pepper flakes and red pepper flakes or aleppo pepper. Add back in the walnuts and give a good toss.
  • Poach or fry your eggs - you can use my poached egg guide here!
  • to assemble, put yogurt on top of pita, top with eggs, spiced butter with walnuts, crispy chickpeas, feta and fresh herbs!

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