TURKISH EGGS (CILBIR)
At my age I feel like I've seen and done it all, so you can only imagine my shock at finding a new way to do eggs. I would never have thought to pair yogurt with poached eggs and a spicy red pepper butter, but it might be my new favorite breakfast now. Fried eggs also work in this, any way you like 'em. Serve with toasted crusty bread for dipping.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 2
Number Of Ingredients 17
Steps:
- Spoon yogurt into a medium bowl. Grate in garlic and mix to combine. Season with salt, pepper, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
- Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add cumin, paprika, and chili flakes. Stir until color is uniform, then turn off heat and let spices infuse.
- Grind parsley and jalapeno together in a mortar. Season with salt, drizzle in olive oil, and stir to combine.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
- Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt out into a bed for the eggs, carving ridges into the top to catch the oil. Drizzle on some jalapeno oil. Top with eggs and a spoonful or two of the Aleppo butter. Sprinkle sea salt on top.
Nutrition Facts : Calories 615.7 calories, Carbohydrate 8.6 g, Cholesterol 455.5 mg, Fat 57.1 g, Fiber 2 g, Protein 19.9 g, SaturatedFat 24.6 g, Sodium 742.8 mg, Sugar 5.3 g
TURKISH EGGS
Looking for a warming bowl of comfort food for two? These easy vegetarian Turkish poached eggs can be ready in just 20 minutes
Provided by Elena Silcock
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Put the chilli and butter in a small pan and melt on a very gentle heat to ensure the chilli flavour infuses while you make the rest of the dish.
- Whisk the garlic into the yogurt. Season well and add the lemon juice. Bring a large pan of water to a simmer. Add the vinegar, make a swirl with a large spoon, then crack each egg into the water. Poach for 3 mins until set, then drain on kitchen paper.
- To serve, put half the yogurt in each bowl, add a poached egg to each, then drizzle with the melted chilli butter. Season, top with sumac and coriander leaves, and serve with toast.
Nutrition Facts : Calories 402 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 13 grams protein, Sodium 0.7 milligram of sodium
TURKISH ONE-PAN EGGS & PEPPERS (MENEMEN)
This gutsy dish is genuine street food and a brilliant family dish for brunch, lunch or supper.
Provided by Good Food team
Categories Brunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
- Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
- Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.
Nutrition Facts : Calories 222 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.39 milligram of sodium
MENEMEN (TURKISH SCRAMBLED EGGS WITH TOMATO)
Menemen, made from eggs, tomatoes, peppers and sometimes onions, is a distinctly Turkish breakfast comfort food. Although a year-round dish, it is especially pleasing in the summer, with really ripe tomatoes from the garden or farmer's market. Be creative with this dish: Add shallots, chiles, fresh herbs or Aleppo pepper, or treat it as purists do, with only tomatoes and eggs. Cook slowly, stirring infrequently, until the eggs form billowy puffs. You can serve topped with feta cheese or lamb sausage, with any warm flatbread on the side.
Provided by Joan Nathan
Categories breakfast
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a nonstick medium skillet over medium-high. Add the onion, oregano and Aleppo pepper, season with salt and pepper, and cook, stirring occasionally, until onion is translucent, 7 to 9 minutes. Stir in the green pepper and cook until soft, 5 to 7 minutes.
- While the onions and peppers are cooking, purée half the tomatoes in a food processor or blender. Once the onions and peppers are soft, add the remaining chopped tomatoes to the onions and peppers. Crack the eggs into a medium bowl, add the puréed tomatoes and whisk until foamy.
- Once the mixture in the skillet comes to a simmer, stir in the 1/4 cup parsley and the butter, if using. Reduce heat to low, add the egg mixture on top and cook, stirring occasionally, until the eggs are set but still soft, 3 to 4 minutes. Taste, adding a little more salt, oregano or Aleppo pepper, if needed. Sprinkle with remaining parsley and serve directly from the skillet, with flatbread alongside.
TURKISH EGGS
Steps:
- Preheat the oven to 350 degrees F. Place the yogurt and garlic in a small bowl and stir to combine. Season with salt and pepper. Divide between 4 small ovenproof dishes and place in the oven for 10 minutes. While the yogurt is warming, put 2 inches of water in a deep frying plan and bring to a boil. Turn off the heat and immediately break the eggs into the pan. To stop the egg whites spreading too much, break the eggs directly into the water, carefully opening the shells at the water surface so that the eggs slide into the water. Cover the pan with a tight-fitting lid. Leave to cook undisturbed in the water for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain on a clean tea towel. Mix the olive oil and paprika together in a small bowl. Season with salt and pepper. Remove the yogurt from the oven and top with the spinach leaves and poached egg. Drizzle over the olive oil mixture and serve at once.
MENEMEN (TURKISH SCRAMBLED EGGS)
This Turkish comfort food is like the Middle Eastern version of a breakfast burrito. Scrambled eggs are softly cooked with peppers, tomatoes, harissa, and plenty of olive oil. Serve in warm pita with string cheese and cucumbers for a surprisingly easy (and cheap!) breakfast or brunch.
Provided by Ana Sortun
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sauce: Roughly chop the peppers by slicing off the tops, then cut strips lengthwise around the core. Dice strips, discarding the core with some of the rib and most of the seeds. Heat 1 tablespoon butter and 1 tablespoon oil in a skillet over medium heat. Add peppers, a pinch of salt, tomato paste, harissa, Maras (or Aleppo) pepper, and sauté until soft, 3-4 minutes. Meanwhile, chop the scallions and add to the peppers when they're soft, after about 3 minutes.
- Halve tomatoes crosswise and pull out some of the seeds. Put a box grater in a bowl and grate the tomatoes over the largest holes until all that's left is the flattened tomato skin. Stir grated tomatoes into the peppers along with the remaining tablespoon of oil and simmer until the tomatoes are cooked and the sauce is thickened, 3-4 minutes. Taste and add more salt if necessary.
- Eggs: Whisk eggs with a pinch of salt. Set aside. Stir parsley and remaining tablespoon of butter into the pepper-tomato mixture. Slowly pour in the eggs, stopping and stirring in 4 additions. The eggs will scramble right away but also make the sauce creamy. Stir until eggs are still slightly runny but set, 1-2 minutes. Turn off heat and let rest (eggs will continue cooking) while you prepare the garnish.
- Assembly: Thinly slice cucumbers on a mandoline. Set aside. Untwist string cheese, pulling it apart into thin strands. Set aside. Spoon eggs evenly into pita bread. Garnish with string cheese and cucumbers (or leave on the side) and enjoy like a breakfast burrito.
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- Fill a medium saucepan with water to a depth of 2 inches; bring to a boil over high. Place yogurt in a medium heatproof bowl, and place bowl on top of saucepan. (Make sure base of bowl doesn’t touch the water.) Stir in garlic and salt. Cook, stirring, until yogurt mixture reaches about 100°F and is the consistency of lightly whipped cream. Remove pan from heat, leaving bowl over saucepan.
- Melt butter in a small saucepan over medium, stirring occasionally, until just beginning to turn hazelnut brown, about 4 minutes. Remove from heat, and stir in oil and Aleppo pepper. Set aside.
- Crack 1 egg into a fine wire-mesh strainer over a small bowl. Gently swirl strainer until watery part of egg white drips into bowl, 20 to 30 seconds. Gently tip egg from strainer into a small cup or ramekin. Add 1 teaspoon lemon juice. Repeat procedure with remaining egg and remaining 1 teaspoon lemon juice.
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