I saw this Nigella Lawson recipe on my friend Mimi’s socials and in reading Nigella Lawson’s description of it made me want to try it. I was able to source the Aleppo pepper flakes at my favourite spice store in Kensington Market, Carlos’ House of Spice. I called it Turk-ish because I altered the recipe somewhat but you can click on the original here.
Creamy and tangy against the rich Aleppo butter sauce.
The Aleppo pepper flakes are not burning hot, there is mild heat but even I can take it so it’s pretty mild. It has a lovely fruity taste that comes through in the nutty brown butter. The tangy yogurt is beautifully mellowed by the brown butter sauce. It’s a lovely dish that is totally guest-worthy.
Turk-ish Eggs
Please click here for the original recipe
Serves 2
Ingredients:
- 200 mL Plain Greek yogurt
- 10 g roasted garlic purée
- 2-4 g Sea salt flakes or kosher salt
- 30 g unsalted butter
- 15 mL extra virgin olive oil
- 2-5 g Aleppo pepper/Turkish red pepper flakes
- 2 large eggs, cold
- 10 mL lemon juice, divided
- 1/2 avocado, mashed with a fork
- Toasted bread
Directions:
- Whisk the yogurt and roasted garlic in a bowl over a bain-marie and gently warm the yogurt, set aside.
- Warm two bistro bowls.
- Melt the butter and gently cook until the milk solids turn golden brown, remove from the heat and stir in the olive oil, Aleppo pepper flakes, and a pinch of salt. Set aside.
- Gently bring a low-sided pan, filled with water to a light boil and turn it down so there are no visible bubbles. Meanwhile, crack each egg into a fine-mesh sieve and allow the loose whites to drain away, slide into a ramekin. Add 5 mL lemon juice into each ramekin with the drained egg. Gently lower each egg into the simmering water and cook until desired consistency (we love runny yolks 3-5 minutes).
- To serve, divide the yogurt into the two bowls evenly spoon the mashed avocado into the centre. Place a poached egg on top and drizzle with the Aleppo butter sauce. Serve with lots of toast.
Notes:
- The addition of avocado is not authentic in this recipe, I had a half that needed using. It was a beautiful creamy texture against the yogurt.
- If you think two slices of toast will do, make two more, you’ll need it to soak up the yogurt-butter-egg sauce!
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