Turkish Eggs Recipe
These Turkish eggs are creamy, herby, spicy and delicious! The infused and lightly browned spicy butter .... *chef's kiss* 💋It adds the perfect amount of warmth and nutty taste to these eggs. Traditionally these are made with yogurt but I use labneh. Topped with cilantro, dill and chives and the amazing browned butter, this really is a recipe for the books. And it all comes together in under 30 minutes which is even better because who has time for that?!
Equipment
- Bowl
- saucepan
- small pot
Ingredients
Labneh Mix
- ½ cup labneh, or jocoque
- 1 lemon, zested
- 2 tbsp cilantro, chopped, + more for topping
- 1 tbsp dill, chopped, + more for topping
- 1 small garlic clove, grated
- 2 tbsp chives, chopped, + more for topping
The Rest
- 3 tbsp butter
- 1 tsp chipotle powder
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp salsa macha, salsa macha recipe or chili crisp
- 1 tsp toasted sesame seeds
- 4 eggs
- za’atar, to taste
- Salt and pepper, to taste
- baguette or ciabatta slices, optional, but recommended
Instructions
- In a bowl, mix your labneh with the lemon zest, salt, cilantro, dill, garlic and chives.
- In a saucepan, melt your butter until lightly brown, nutty and golden. Add the chipotle powder, smoked paprika, salsa macha and sesame seeds. Pour this spiced brown butter into a bowl, leaving a tiny bit behind.
- In this same pan, toast your bread in the leftover butter, it’ll be epic.
- Strain your eggs to get rid of the watery part of the white. Bring water to a simmer and create a whirlpool effect. Poach your eggs for 1½-2 minutes to get a runny yolk. If you are new to poaching eggs, do them one at a time.
- To a plate, spoon in the desired amount of labneh, add the poached eggs on top, drown in the browned butter. Top with za’atar, cilantro, dill and chives. Use your baguette or ciabatta slices as a spoon because they are the perfect vessel to get this deliciousness into your mouth, and that is it!
Nutrition
Calories: 445kcal, Carbohydrates: 4g, Protein: 17g, Fat: 40g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 375mg, Sodium: 296mg, Potassium: 263mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1964IU, Vitamin C: 3mg, Calcium: 131mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.