Turkish Eggs With Aleppo Chilli Oil
These Turkish eggs make for a delicious dairy-free breakfast treat – smokey coconut yoghurt, pesto and Aleppo chilli oil. Heavenly!
This effortlessly chic meal comes together in under 30 minutes (even less if you buy your chilli oil), perfect for brunch with the girls or a breakfast for dinner situation. Smokey, garlic spiked coconut yogurt is swirled with red pepper pesto, topped with perfectly poached eggs, and finished with a quick Aleppo chilli oil and crispy breadcrumbs.
Aleppo Chilli, the low down: A little spicy, with cumin-y, zesty and fruity undertones.
Aleppo chilli originates from Aleppo, Syria, but these days is largely exported from Turkey, and used widely in Turkish cuisine. Half as hot as regular chilli flakes and twice as flavourful, we love the floral, flavour enhancing properties of this ingredient. Aleppo chilli is becoming more widely available, both in larger supermarkets and online. Should you not be able to source it, simply sub it out for your favourite chilli flake of choice (Woolworths smoked chilli flakes are my second best alternative)
Want to learn to poach eggs like a pro chef? Head over to @The_Culinary_Cartel on Instagram, and watch the Turkish Eggs story highlight for all the tips and tricks. You will also find the full recipe there as a cook-along video.
We have kept this dish dairy free with coconut yogurt and vegan pesto, but feel free to use any plain, thick yogurt and sub out the pesto for harissa, chermoula or any saucy compliment you enjoy..
Happy Cooking x
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
I cant get hold of Aleppo Chilli/ Pul Bieber
You can swap the Aleppo chilli flakes for smoked chilli flakes.
Can I use dairy instead of coconut yogurt?
Any thick greek style yogurt will work here.
Can I use any type of pesto?
We opted for a dairy free pesto to keep the dish dairy free. You can use any tomato based pesto you prefer, harissa, chermoula, or simply leave this element out.
Turkish Eggs With Aleppo Chilli Oil
- Yield: 2 Servings
- Diet: Vegetarian
Description
These Turkish eggs make for a delicious dairy-free breakfast treat – smokey coconut yoghurt, pesto and Aleppo chilli oil. Heavenly!
Ingredients
- 4 very fresh eggs
- 2 Tbsp dairy-free red pepper pesto, harissa or chermoula (optional)
- 1 cup coconut yoghurt
- 1 clove garlic, grated finely
- 1/4 cup bread crumbs
- white wine vinegar
- toast for serving
- baby herbs, microgreens or sprigs of fennel for decorating your dish (optional)
Aleppo Chilli Oil
(Make your own or substitute for your favourite shop brand)
- 1 Tbsp Aleppo Chilli flakes/smoked chilli flakes
- 1 clove garlic, grated
- 1/3 cup avocado oil/canola oil
Instructions
- Add your yoghurt into a bowl, along with the garlic. Stir everything together, then add salt and pepper to taste. Set the yoghurt aside until needed.
- Next, make your chilli oil. Add your oil, chilli flakes and garlic into a pot. Warm on low to medium heat for about 3-4 minutes. Be careful not to colour the garlic too much as it can burn and go bitter if your heat is too high. Should the garlic start to turn golden, turn off the heat.
- *Chefs Tip: If you have time, the oil is best left to infuse for 15 minutes. I love to double or triple the recipe. It keeps for ages in the fridge and jazzes up everything from avo toast to salads and pasta.
- Next, make your crispy crumbs. To a bowl add your breadcrumbs, and 1 Tbsp of your chilli oil (be sure to include a bit of the garlic and chilli flakes). Mix everything together until well combined, then add a small pinch of salt. Crisp your bread crumbs until lovely and golden in a dry pan on medium heat (about 5 minutes).
- To poach your eggs, fill a pot about 10 cm deep with water and bring it to a gentle simmer. Add vinegar into your water until you can start to taste a little acidity. The amount needed will vary depending on the size of your pot and the volume of water. Once gently simmering, crack an egg into a small ramekin or bowl. Stir the water until a whirlpool develops, then gently slide your egg into the centre of the whirlpool. Once the whites have started to set, swirl the water again and add another egg. Repeat until all the eggs are cooking. Cook your eggs for 3-4 minutes for soft yolks and set whites (I like a just set 3 min egg). Once cooked to your preference, remove your eggs into some just warm water while you finish poaching the rest of the eggs.
- Tip: Cooking for a crowd? See our recipe notes to smash pre-cooking your poached eggs.
- To plate up, add a dollop of pesto each into two serving bowls, divide your coconut yoghurt between the bowls, and swirl it to just ripple it through the pesto. Create a small “nest” in the middle then add your eggs. Scatter over the crispy crumbs, add the chilli oil, and finish with some lovely toast spears to complete the dish.
Notes
Top Tips for poached egg success
Head over to my Turkish Eggs Highlight on Instagram (@The_Culinary_Cartel) to watch me poach eggs and hand out lots of tips to get it right every time.
Cooking poached eggs for a crowd
Cook your poached eggs in batches as directed. Once cooked, drop them into ice water to stop the cooking. Repeat until all your eggs are cooked. Once ready to eat, bring a pot of water to a boil. Remove your eggs from the water and drop them into the boiling water, to reheat for 30 seconds – 1 minute. Serve as directed.
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1
- Calories: 668.35kcal
- Sugar: 12.74g
- Sodium: 368.73mg
- Fat: 55.81g
- Saturated Fat: 13.23g
- Unsaturated Fat: 36.23g
- Trans Fat: 0.03g
- Carbohydrates: 25.27g
- Fiber: 1.87g
- Protein: 16.92g
- Cholesterol: 327.36mg
