Recipes

Turkish Poached Eggs

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.

Turkish Poached Eggs

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.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

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

Directions

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.

 

 

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