Turkish Eggs Recipe

Inspired by ONE Restaurant

Time1h

Serves2

sourdough, roasted garlic labneh, poached eggs, Aleppo chili oil, za'atar and crispy garlic

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Ingredients

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For the Roasted Garlic Labneh

2 cups Plain yogurt

1 head Garlic cloves

1 tbs olive oil

1 tsp Celtic sea salt

For the Poached Eggs

4 Eggs

1 tbs Vinegar

For the Aleppo Chili Oil

1 cup olive oil

2 tbs aleppo pepper

For Garnish

1 tbs Za'atar

1 tbs Crispy garlic

2 slices Sourdough bread

Method

For the Roasted Garlic Labneh

Prepare the Labneh

Preheat the oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft. Let cool, then squeeze the garlic into a bowl. Mix with yogurt and salt until combined. Refrigerate for at least 1 hour.

For the Poached Eggs

Poach the Eggs

Fill a pot with water, add vinegar, and bring to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on a paper towel.

For the Aleppo Chili Oil

Make the Chili Oil

In a small saucepan, heat the olive oil over low heat. Stir in the Aleppo pepper and let it infuse for about 10 minutes. Remove from heat and let cool.

Assembly

Assemble the Dish

Toast the sourdough slices. Spread the roasted garlic labneh on each slice, top with poached eggs, drizzle with Aleppo chili oil, and sprinkle with za'atar and crispy garlic. Serve immediately.