This Fusion Turkish Eggs recipe is inspired by the popular dish with the same name
Turkish Eggs or traditionally in Turkey known as ‘Cilbir’ is thought to have their origins dating back to the 15th century and consist of poached eggs served on top of yoghurt. Nowadays recipes vary widely, with modern versions including chilli oil and spices such as paprika and cumin.
Turkish Eggs have become a staple recipe in many western cafes and restaurants, with each Chef playing with the recipe combination to suit their style.
Beef Kofta, roasted tomatoes and Charred Green Feta Sauce
In this version, the variation is taken even further by replacing yoghurt with a herb-infused feta sauce. It is layered beneath poached eggs in the same traditional way and topped with spice and chilli-infused cooking oil and coriander.
If you wish to make a vegetarian version and remove the kofta, use a homemade or shop-bought chilli oil as a substitute.
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Fusion Turkish Eggs
Ingredients
Kofta
- 200 g 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 cumin
- 1 tsp coriander powder
- 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
- 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).
- To make the chilli oil. 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.
- Prepare poached eggs: 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.
- Assemble plate. Divide Charred Green Feta sauce into bowls and spread along the base. Top with koftas, roasted tomatoes, poached eggs, drizzle with reserved pan oil and garnish with dill and coriander.
