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Turkish Eggs By Deepto Banerjee

Deepto Banerjee
What can you not do with eggs. The most enterprising food ingredient for me. Simple, regular or gourmet - eggs can be all. This is a brilliant recipe that lets you move away from the regular and fill your taste buds with something more extraordinary.

Serves3 Servings

Cooking Time40 mins

Meal TypeBREAKFAST

View step by step

INGREDIENTS

  • Preparation of Yogurt (As bas:
  • 1 cup yogurt, at room temperature
  • 1 clove garlic
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt (Optional)
  • 1 pinch pepper
  • 2 ½ tablespoons finely chopped fresh dill
  • Butter:
  • ½ stick unsalted butter
  • 1 tablespoon chili flakes
  • ½ teaspoon smoked Red Chilli powder
  • ¼ teaspoon ground cumin
  • Poached Eggs
  • 1 tablespoon white vinegar
  • 4 large eggs
  • 1 pinch sea salt
  • Parsley and Jalapeno Oil (optional):
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon diced jalapeno pepper
  • 2 tablespoons olive oil (Optional)
  • 1 pinch salt (Optional)

PREPARATION

  1. 1

    Make yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.

  2. 2

    Make butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chili flakes, paprika, and cumin. Stir until colour is uniform. Turn off heat and let spices infuse.

  3. 3

    Make parsley and jalapeño oil: Grind parsley and jalapeño together in a mortar. Drizzle in olive oil and season with salt; stir to combine.

  4. 4

    Make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.

  5. 5

    Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some jalapeño oil. Top with eggs and 1 to 2 spoon full of Aleppo butter. Sprinkle sea salt on top.