Turkish Eggs Recipe
Brunch has just gotten a Mediterranean makeover! Picture this: a bed of garlicky Greek yogurt topped with a soft fried egg drizzled with brown butter infused with smoked chili. Add a piece of toast or fresh bread to scoop up all of that rich, creamy sauce, and it's heaven on a plate.
And thanks to Carlos Leo of Spoonabilities, it's about to be on your plate.
This Turkish eggs dish has quite a few components to perfect, from the perfectly cooked egg to the infused butter, but once you've got yourself organized, it actually comes together relatively quickly. Timing is everything with this recipe. Ideally, the yogurt will already be made and waiting while the eggs and butter cook at the same time. When both components are ready, it's just a question of assembly. And with Leo as your guide, it won't be that difficult to master... especially seeing as he has a few tricks up his sleeve!
Gather the ingredients for the Turkish eggs
These Turkish eggs boast a short-and-sweet ingredients list: eggs, Greek yogurt, garlic, and seasonings. And one convenient shortcut: store-bought brown butter.
"I genuinely love to use store-bought brown butter because I just scoop what I need," says Leo of the product, which is made by slowly toasting butter until the milk solids become richly caramelized and nutty. "It doesn't need refrigeration and tastes much better than homemade. The flavor is more complex: sweeter, more toasted, and richer."
Leo also loves using smoked chili flakes for a touch of heat, but if you wanted a slightly less spicy version, try Aleppo pepper, which boasts the same smokiness but with a milder kick.
Make the garlicky yogurt for the Turkish eggs
To make these Turkish eggs, you'll need to start with room-temperature Greek yogurt, which you'll be seasoning with garlic. Having it at room temperature before the recipe begins will keep it from cooling down the hot egg and browned butter when the entire dish is assembled, ensuring your breakfast stays warm while you eat it.
Whisk the yogurt with the grated garlic and salt until the mixture is creamy, then set aside until plating time.
Fry your Turkish eggs
Next, it's time to cook the Turkish eggs. Start by heating the olive oil over medium heat in a non-stick frying pan, any cook's secret weapon for the perfect egg. When the oil is hot, add the egg and immediately reduce the flame to medium-low. This will help the white to set while the yolks remain jammy and runny. Cook the eggs to your desired doneness, then set aside and keep warm.
Infuse the brown butter for the Turkish eggs
Meanwhile, infuse the brown butter with the smoked chili flakes by heating both ingredients in a small pan over medium-low heat for about two minutes.
If you're feeling adventurous, you could also start with regular butter and brown it yourself. To do so, simply melt a cup of butter over low heat while stirring often, watching as it takes on a caramel color and a nutty smell. Brown butter goes from toasty to toasted in seconds, so watch it carefully! If you take it too far, you've got no choice but to begin again.
Serve the Turkish eggs
When all of the components are ready, it's time to plate up your Turkish eggs. Start by spreading the whipped Greek yogurt in the bottom of each bowl. Top with the fried eggs, and drizzle the chili-infused brown butter all over the top. Garnish each plate with fresh herbs or microgreens if you like, and serve with fresh bread or toast on the side for dipping. All that's left is to dig in and enjoy!
- ¾ cup Greek yogurt, room temperature
- 1 clove garlic, grated
- ½ teaspoon sea salt
- 2 large eggs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons brown butter
- ½ teaspoon smoked chili flakes, crushed
- Fresh herbs or microgreens, for garnishing
- Toast or bread
- To make the garlicky yogurt, combine the Greek yogurt, grated garlic, and sea salt in a small bowl. Whip until creamy.
- Next, cook the eggs. Heat the olive oil in a non-stick frying pan over medium heat. When the oil is hot, add the egg and lower the heat. Remove the eggs when the white is set and the yolk is to your liking.
- For the chili brown butter, combine the brown butter and smoked chili flakes in a small frying pan on medium-low heat. Cook until fragrant, 2 minutes or less. (You can make your own brown butter by melting a cup of butter over low heat while stirring often. The butter will change to a caramel color with a nutty smell. It may feel like it's taking forever to brown, but it burns in seconds once it's reached its peak.)
- To serve, spread the whipped Greek yogurt into the bottom of each bowl. Add the eggs, and drizzle on the chili brown butter. Garnish with fresh herbs.
| Calories per Serving | 389 |
| Total Fat | 35.5 g |
| Saturated Fat | 14.3 g |
| Trans Fat | 0.5 g |
| Cholesterol | 230.9 mg |
| Total Carbohydrates | 4.5 g |
| Dietary Fiber | 0.1 g |
| Total Sugars | 3.8 g |
| Sodium | 436.6 mg |
| Protein | 14.4 g |
