Turkish Eggs
Courtesy of Chef Patrick Skene – Modern Electric Lunch
Chef Patrick insists on premium olive oil for maximum vibrancy in this Middle Eastern inspired dish. He uses Watany Palestinian Olive Oil, “the best he’s tasted by 1000 miles”. Alternatively, dark green,cloudy olive oil originating from Palestine, Lebanon or Syria is recommended.
Ingredients
YOGURT SAUCE
2 cups plain yogurt
2 cloves fresh garlic
1/4 cup olive oil
3 Tbsp tahini
1 tsp fresh lemon juice
1/4 cup fresh dill, chopped fine
1/3 cup fresh mint, chopped fine
1 tsp kosher salt
1/2 tsp black pepper
RED PEPPER SAUCE
6 red peppers
1 Tbsp maple syrup
4 Tbsp olive oil
3 Tbsp pomegranate molasses
4 Tbsp tahini
1 Tbsp kosher salt
GARNISH
chilli crisp
fresh dill
fresh mint
zaatar
sumac
olive oil, drizzle
sourdough or pita bread brushed with olive oil and grilled or toasted
Method
RED PEPPER SAUCE
1. In oven on broil,roast/burn red peppers, rotating peppers with tongs, roast whole pepper.
2. Remove peppers from oven and put in a paper bag or covered in a bowl to rest (this will make removing the skin easier)
3. Once cooled, remove stem, seeds and skin from peppers.
4. Add with other ingredients into a blender and blend until very smooth.
TURKISH EGGS
1. Heat water in a shallow pot with a splash of white vinegar. When water has come to a boil turn down to med/high heat.
2. Swirl water with a slotted spoon in a clockwise direction and drop cracked eggs into water. Poach to desired softness.
3. Remove eggs and place on a towel briefly to drain extra water.
YOGURT SAUCE
Use microplane to grate garlic. Mix all ingredients together and refrigerate until ready to use.
ASSEMBLY
1. In a shallow serving bowl cover half of the bottom of the bowl with half inch thick of yogurt sauce.
2. In the other half of the bowl do the same with the pepper sauce.
3. Place poached eggs in the middle, 2 per serving and garnish with zaatar, sumac, fresh herbs and either chilli crisp or high-quality olive oil. (or both)
4. Serve with sourdough or pita bread lightly toasted and brushed with olive oil.
Yield 4–6 servings