A Fusion Twist on Classic Turkish Eggs
This fusion Turkish eggs recipe is inspired by the popular dish of the same name. Traditionally known in Turkey as cilbir, Turkish eggs are thought to date back to the 15th century. They consist of poached eggs served over yoghurt. Today, however, recipes vary widely, with modern versions often including chilli oil and spices such as paprika and cumin. This versatile dish has become a staple in many Western cafés and restaurants, with each chef putting their own spin on it.
Replacing Yoghurt With Charred Green Feta Sauce
This version takes the variation even further by replacing the yoghurt with an herb-infused feta sauce. Traditionally layered with poached eggs and topped with a spicy, chilli-infused oil, roasted tomatoes, beef kofta and fresh coriander, this dish offers a bold and flavourful twist on the classic.
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Fusion Turkish Eggs
Ingredients
Kofta
- 200g beef or lamb mince
- 2 tbsp panko bread crumbs
- 1 small white onion
- 1 garlic clove minced
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 green chilli, minced
- Salt and white pepper
- Olive oil for frying + extra for drizzling
Chilli Oil
- 2 tbsp Olive oil
- 1/2 tsp chilli powder
- 1/2 tsp chilli flakes
Topping
- 4 eggs
- 2 tomatoes
- 6 heaped Tbsp Charred Green Feta Sauce
- Dill and coriander for garnish
- 2 – 4 shop-bought or homemade flatbreads for serving
Instructions
- Prepare the Charred Green Feta Sauce, recipe here.
- Preheat oven to 220°C. Chop tomatoes in half, then cut 4 wedges from each half. Place on a baking tray, drizzle with olive oil, and season with salt. Blast in the oven for 15 minutes or until collapsed and starting to char around the edges. Remove and keep warm.
- Prepare Kofta: Add a splash of hot water to the breadcrumbs to soften. Next, using a box grater, grate onions on the large setting. Squeeze out excess liquid. Place onions and breadcrumbs a bowl along with minced meat, garlic, green chilli and spices. Gently combine, divide into 4 and form into oval-shaped balls.
- Heat a frying pan with a good splash of oil. Fry koftas over medium heat, turning to brown on all sides, then halfway through squash them down to flatten to half the thickens. Remove koftas from pan and transfer to the oven to keep warm (no higher than 100 degrees).
- Whilst the frying pan is still hot, retain the leftover oil from frying koftas and add chilli oil ingredients. Swirl around and combine until just heating up, then pour into a small bowl. This will be your chilli oil to pour over eggs when plating up.
- Crack eggs into individual ramekins or small bowls, this makes it easier to slide into the boiling water. Bring a pan of water to simmer. Stir the water to create a whirlpool to help the egg white wrap around the yolk.
- When the whirlpool has slowed down, quickly tip the eggs into the center. The water should still be on simmer so it doesn't break the egg apart.
- Cook for 2 minutes or until the white is set. Lift the eggs out with a slotted spoon and drain it on kitchen paper. Season with salt.
- Spread a generous layer of Charred Green Feta Sauce onto each plate to create a thick base. Arrange the koftas, roasted tomatoes and poached eggs on top. Drizzle with the reserved chilli oil, then garnish with dill and coriander.