If poached eggs are your favorite type of breakfast egg, but you don’t want to go to the effort of make a Benedict. Maybe you don’t want the meat or the trouble of making a Hollandaise sauce, then Turkish eggs are a good alternative. The poached eggs are placed atop warm hummus and yogurt, sauced with Aleppo pepper oil and eaten with any kind of toasted bread.
Boil a large pan of boiling water to poach the eggs. Warm or prepare to toast the bread.
Add 1 T. of Aleppo pepper flakes to 6 T. olive oil in a small pan. Heat to warm. In a separate small sauce pan warm the hummus, and when warm stir in the yogurt.
Poach eggs by straining they to eliminate excess water and placing into strongly simmering water for 5 minutes. Have three warm bowls ready and serve 1/3 of the hummus yogurt into each. Top with the cooked egg, then add pepper oil.
How to make Turkish Eggs:
- 6 eggs
- 6 T olive oil
- 1 T. Aleppo pepper
- 1/3 cup plain Greek yogurt
- 1/3 cup hummus
- serve with toasted bread
- 3/4 cup sugar
Serve the eggs in a bowl on the yogurt and hummus mixture, cover with the oil and eat with dunked crisp bread.
Photos of the Process
Mix warmed hummus and yogurt
Serve with breads
