A breakfast plate you won’t want to forget
A breakfast plate you won’t want to forgetTurkish Eggs have become internationally popular with many recipes flooding the internet and social media channels. Traditionally known as ‘Cilbir’ in Turkey, the origins of this dish date back to the 15th century and consist of poached eggs served on top of yoghurt. These Lemon herbs Turkish Eggs are a variation of that famous recipe.
Modern fusion flavours
Due to the cool refreshing and mild flavour of yoghurt, the option to infuse it with other spices and condiments is something easily done with a good imagination. Here, the citrus salty and original flavour of preserved lemons is used to add bright and zingy flavour along with a mix of dill, coriander and mint. The result is a taste of sunshine and summer in every mouthful.
Poached Eggs vs Fried
Poached Eggs vs FriedTraditionally Turkish Egg recipes use poached eggs, however, with the soft texture of yoghurt a little texture and crunch are much desired. Lemon Herb Turkish Eggs substitutes soft poached eggs with a crispy fried one and keeps the all-important dripping gooey yolk in the centre for dipping heaven. Toasted pine nuts sprinkled on top give the final satisfying crunch with each bite.
Instant Smoky Harissa Chilli Oil
In less than two minutes you can make your very own delicious chilli oil. Here harissa is used for spice but also the earthy woody element of cumin which is part of the spice blend.
Harissa heat is mild and when combined with smoked paprika powder, a little garlic powder and salt you have a lip-smacking chilli oil to drizzle over your eggs, and best of all, it’s up to you how spicy you want it.
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Lemon Herb Turkish Eggs
Ingredients
- 3 heaped tbsp greek yoghurt
- 1 tbsp chopped dill
- 1 tbsp chopped coriander
- 1 tbsp chopped mint
- 3/4 tsp finely chopped preserved lemon
- 1 tsp preserved lemon liquid from the jar
- Pinch of sea salt flakes and cracked black pepper
- 1 egg
Smoky Harissa Chilli Oil
- 3 tbsp olive oil
- 1/2 tsp harissa powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Pinch sea salt flakes
Garnish:
- 1 tbsp toasted pine nuts
- Dill fonds
Instructions
- Combine herbs, preserved lemon and its juice, salt, pepper, and yoghurt.
- Heat a small frying pan and add olive oil, harissa, smoked paprika and salt. Stir around the pan until it just starts to bubble then add garlic powder and combine well. Remove from heat. Be careful not to keep on the heat too long or the oil and spices will burn.
- Transfer harissa oil to a small bowl and return the pan to the stove. There should be enough leftover oil to fry the egg but if not add another splash. Once hot crack in the egg and fry until crispy. Season with salt or Smoke Salt.
- To finish: Spread lemon herb yoghurt evenly along the base of a shallow bowl. Top with fried egg. Drizzle with harissa oil and garnish with toasted pine nuts and dill fonds. Serve with crusty bread, tortillas or nachos chips.
Notes
- Flaevors Smoke Salt makes the perfect season for this crispy fried egg
