Turkish eggs are one of my favorite ways of eating eggs. Soft poached eggs with yogurt and some crispy bread make a great weekend brunch. I added a twist or two to make it better.
Pan-roasted cherry tomatoes add sweetness and texture to the dish. Garlic, smoked paprika, and thyme bring in the much-needed punch. The chili oil drizzled on top, and fresh herbs bring everything together.
On my recent trip to a Turkish restaurant, we wanted to try their signature eggs, but we were kind of disappointed. Overcooked eggs and almost no seasoning just spoilt the beauty of this dish. I had to remake and reinvent this dish to wipe off the memory. I used a mixture of Greek yogurt and labneh, which makes it creamy and delicious.
Try this recipe, and you will make them again soon.
Preparation time: 5 minutes
Cooking time: 10 – 15 minutes
- Eggs 2
- Greek yogurt 200 gms
- Labneh 100 gms
- Garlic 3 cloves (Grated)
- Cherry tomatoes 15-16
- Thyme a few sprigs
- Chili flakes 1/2 tsp
- Paprika 1/2 tsp
- Butter 1 tsp
- Olive oil
- Feta cheese 1 tbsp (crumbled)
- Salt and pepper
- Fresh mint or basil leaves
- Heat a shallow pan, add some oil, cherry tomatoes, grated garlic, and thyme. Let the cherry tomatoes get slightly caramelized on the edges.
- In the meantime, whip together greek yogurt, labneh, and grated garlic. Season it with salt and pepper. Heat another pan and add some oil and butter.
- Add some chili flakes and paprika and turn off the heat.
- At the time of serving, place the two poached eggs on the whipped yogurt mixture. Place the pan-roasted tomatoes and drizzle the paprika oil.
- Add more crushed pepper, crumbled feta and chili flakes. Garnish with fresh herbs and enjoy with some toasted bread.