Description
These Turkish eggs make for a delicious dairy-free breakfast treat – smokey coconut yoghurt, pesto and Aleppo chilli oil. Heavenly!
Ingredients
Units
- 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