Turkish Poached Eggs Recipe With Socca & Eggplant

Complete with herbed yogurt, seared eggplant & a chickpea crepe

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Breakfast for dinner has long been a "thing," and now, thanks to Allison Day's new cookbook Modern Lunch, breakfast for lunch is getting a turn in the spotlight. A chickpea flour pancake acts as the base for these Turkish poached eggs, which get served with herbed yogurt, smoked paprika oil and golden-brown eggplant rounds.

Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Turkish Poached Eggs
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Learn how to make Turkish poached eggs for lunch, which are served with herbed yogurt, smoked paprika oil and golden-brown eggplant rounds.
Prep Time
Cook Time
Total time: 25 minutes
  • For the Eggplant
  • 2 tablespoons extra-virgin olive oil
  • 4 small or 2 large Chinese eggplants, cut into very thin rounds
  • ¼ teaspoon salt
  • For the Socca
  • ½ cup chickpea flour
  • ½ cup water
  • ¼ teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • For the Poached Eggs
  • 1 tablespoon distilled white vinegar
  • 4 large eggs
  • For the Herbed Yogurt & Smoked Paprika Oil
  • ⅔ cup plain Greek yogurt, preferably whole milk
  • ½ cup finely chopped fresh cilantro or dill or a mixture, plus more for serving
  • 1 tablespoon lemon juice
  • ¼ to ½ clove garlic, minced
  • ¼ teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon smoked paprika
  • Minced fresh red Thai chili
  1. For the eggplant, heat the oil in a large nonstick skillet over medium heat. Once the oil is hot and shimmering, add the eggplant, sprinkle with the salt, and sear on first side for 2 to 3 minutes, until golden brown. Flip and continue to cook until golden brown on the second side, about 2 minutes. Transfer to a plate and cover. Set aside. Wipe the pan clean with a paper towel.
  2. For the socca, in a medium bowl, whisk the chickpea flour, water, and salt until combined. In the wiped-clean large nonstick skillet, heat the oil over medium heat. Cooking one crepe at a time, add one-quarter of the socca batter to the pan and swirl until it is crepe-thin. Cook for 1 to 2 minutes, until completely dry on top and mostly golden brown on the bottom. No need to flip it; just transfer to a serving plate. Continue with the remaining socca batter. Set aside. Once cool, store the crepes in an airtight container at room temperature for up to 2 days.
  3. For the poached eggs, fill a large high-sided skillet or the same nonstick skillet two-thirds full of tap water and add the vinegar. Bring to a gentle boil, crack in the eggs, remove from the heat, cover, and let sit for 6 minutes.
  4. For the herbed yogurt and smoked paprika oil, in a medium bowl, mix the yogurt with the cilantro or dill, lemon juice, garlic, and salt until combined. Refrigerate in an airtight container for up to 5 days. In a small bowl, mix the oil with the smoked paprika until combined.
Calories per Serving 475
Total Fat 25.1 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Cholesterol 190.1 mg
Total Carbohydrates 52.1 g
Dietary Fiber 22.3 g
Total Sugars 29.2 g
Sodium 550.7 mg
Protein 17.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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