June 8, 2020 by Nicole Collins
Don't you love it when food surprises you?
For example, I'll never forget this food tour I was on a couple of years ago, and our last stop with an olive oil and vinegar store. We had samples at all of the places we stopped on the tour, and the olive oil store was no different. There were little tasting cups and bread cubes all over the store in order to sample the wide variety of oils and vinegars.
But then, the owners surprised us and came out with dessert for us. Vanilla bean gelato drizzled with key lime olive oil and coconut balsamic vinegar. The idea of oil and vinegar on ice cream was not exactly appealing, but I was committed to trying everything on this tour whether I knew I'd like it or not.
And, guess what? It was incredible! So much so that I bought a bottle of key lime oil and coconut balsamic specifically for the purpose of recreating that dessert at home.
I tell you this story, because I don't want you to be weirded out by today's recipe. Sometimes, things seem like they just don't belong together. But then, we're more than pleasantly surprised when we just give them a chance.
So today, we're making Turkish Eggs.
A couple things before we get into it...Turkish Eggs are basically poached eggs nestled in a garlicky yogurt. Do eggs and yogurt sound like they belong together? Not exactly. But remember that story about oil and vinegar on ice cream? So, yeah...everyone needs to give this one a chance.
Also, is Turkish Eggs really a Turkish meal? I don't think so. You know, the bestie is Turkish, and she's never heard of this combo. I've also eaten my share of breakfasts in the homes of her more traditional Turkish family members, and I've never seen this served either. But garlicky yogurt is definitely a Turkish condiment, and eggs are definitely served at Turkish breakfasts, so we're going to roll with it.
Let's talk about the yogurt base. We're going to start by pan roasting some garlic to help sweeten it up a little bit and take off some of the sharp bite. The roasting oil is going to do double duty too. But, mash up that softened garlic and mix it right into some plain greek yogurt along with a little salt. Then, we're going to warm up the yogurt and help the flavors blend together by popping the whole mix in the microwave for just a few seconds. When it's finished, we're going to stir in some fresh dill to brighten up the yogurt, and part one of our dish is finished!
Using that reserved garlic oil, we're going to make a quick drizzle to add a little extra color and flavor to our dish. Add some butter to the garlic oil, put them back over the heat to blend together, then stir in a little aleppo pepper at the end for flavor. That's it! Aleppo pepper is quickly becoming one of my favorite spices. It's a little sweet, a little smoky, and it has a smidge of a kick. I totally recommend getting some. A little goes a long way, so it'll last. But if you need to make this dish immediately (which you will) and you don't have any, you could use some hot paprika in a pinch.
To finish the dish, all that's left to do is poach the eggs and assemble. Everyone has their own methods and theories when it comes to poaching eggs, but I find that a lite simmer and 3 minutes is the perfect formula for me.
To serve, nestle that egg right in the center of the yogurt, give it a drizzle of the aleppo oil, and grab some pita or naan bread for dipping. Then, pop that yolk and get ready to bury your face in this creamy, dreamy meal.
Here's what I love about this dish. It is soooooo savory. You don't necessarily associate yogurt with being a part of a savory meal, but between the garlic and the salt, it really transforms. Meanwhile, the fresh dill helps to accentuate the natural tanginess of the yogurt. Then, the gooey egg yolk makes everything feel so rich and luscious. And because we're having double protein, this dish really is super filling...even with just 1 egg per person!
Ok, guys! Tell me about some of your favorite surprising food combinations. What should I try that I otherwise might be too afraid to go for?
'Til next time...enjoy! And, let's eat!
Serves: 2 Print
For the Aleppo Butter:
2 tbsp unsalted butter
1 tbsp olive oil
5 cloves of garlic, smashed
1 tsp aleppo pepper
For the Turkish Eggs:
1 cup plain non fat greek yogurt
½ tsp salt
1 tsp dill, minced
1 tsp white vinegar
flaky sea salt, to taste
pita or naan bread, for serving
Make the Aleppo Butter: Heat butter, olive oil, and garlic in a small saucepan over medium low heat. Bring to a gentle simmer, and simmer for 7-8 mins, flipping the garlic occasionally so that it doesn't burn. Once the garlic is a light golden color, remove from heat. Remove the garlic from the oil, mash it with a fork or chop it finely if it gets crispy in places, and transfer to a mixing bowl. Add aleppo pepper to the butter mix, and stir well to incorporate.
Make the Yogurt: Add greek yogurt and ½ salt tsp to the bowl with the roasted garlic. Mix it very well, and microwave for 1 minute. Add dill, and mix well.
Poach the Eggs: Bring a small saucepan filled with water and 1 tsp vinegar to a light simmer over medium high heat. Break each egg in to a small ramekin, being careful not to crack the yolk. As soon as the water starts to bubble, add a generous pinch of salt to the water. Carefully, drop the eggs in to the water, and set the timer for 3 minutes. If the water starts to bubble more than a light simmer, reduce the heat. When the time is up, remove the eggs from the water with a slotted spoon, and blot with a paper towel to dry.
To serve, divide yogurt between two bowls. Top each bowl with a poached egg and a drizzle of aleppo butter. Serve with pita or naan bread and a sprinkle of flaky sea salt. Enjoy!
*Aleppo pepper is a spice that's a little sweet with a tiny smidge of heat. I get mine from Amazon, and it's totally worth ordering. I love it. If you don't have it, you could also use a hot paprika.