Turkish Eggs Recipe
Avocado | Mixed Greens | Cherry Tomato | Red Onion | Red Pepper Flakes
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Ingredients
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Salad Base
Yogurt & Butter Sauce (Çılbır-style)
Eggs & Garnishes
Method
Salad Base
- 1
Prepare vegetables
Halve the cherry tomatoes. Thinly slice the red onion into half-moons and place onions in a small bowl with a pinch of salt for 5 minutes to mellow (optional). Halve, pit, and slice or fan the avocado just before serving to prevent browning.
- 2
Dress greens
In a medium bowl toss the mixed greens with 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper until evenly coated. Add the tomatoes and drained sliced red onion and gently toss to combine. Reserve at room temperature.
Yogurt & Butter Sauce (Çılbır-style)
- 3
Make garlic yogurt
In a small bowl combine 1 cup Greek yogurt with 1 minced garlic clove, 1/4 teaspoon salt and up to 2 teaspoons water to loosen to a thick but spoonable consistency. Taste and adjust salt. Spread yogurt onto the center of a shallow serving plate or divide between two plates.
- 4
Prepare paprika butter
In a small skillet over low heat melt 2 tablespoons unsalted butter until foam subsides and butter is just beginning to brown slightly (about 2–3 minutes). Remove from heat and stir in 1 teaspoon sweet paprika (or Aleppo pepper) and 1/2 teaspoon red pepper flakes. If using dried mint, add 1/4 teaspoon now. Let sit briefly to infuse, then carefully spoon the warm spiced butter over the yogurt in a thin stream so it forms an orange-red pool.
Eggs & Garnishes
- 5
Poach the eggs
Bring a wide shallow saucepan of water (about 3–4 inches deep) to a gentle simmer. Add 1 teaspoon white vinegar and 1/2 teaspoon salt. Using a spoon, stir the water to create a gentle whirlpool. Crack one egg into a small ramekin, then slip it into the center of the whirlpool. Poach for 3 to 3 1/2 minutes for a set white and runny yolk. Repeat with the second egg. Remove eggs with a slotted spoon and drain briefly on paper towel.
- 6
Assemble Turkish eggs
On the plate with the spread yogurt, place the poached eggs atop the yogurt, spacing them slightly if serving both on a single plate. Arrange the avocado slices and a portion of the dressed mixed greens and cherry tomatoes to one side (or divide between plates). Spoon any remaining warm spiced butter over the eggs and around the yogurt. Drizzle 1/2 tablespoon extra-virgin olive oil lightly over the salad and eggs. Sprinkle chopped fresh dill or parsley and an extra pinch of red pepper flakes or black pepper to finish.
- 7