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Turkish Eggs

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

Turkish eggs Serve with breads


ready to serve

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