Turkish Eggs

Turkish Egg

Recipe courtesy of Tiffani Thiessen

Ingredients:

  • 4 eggs
  • ½ cup labneh
  • 2 pieces naan bread
  • ¼ cup crumbled feta
  • chili butter, garnish
  • marinated olives, garnish
  • zatar, for garnish
  • parsley, for garnish

In a fry pan over medium heat, coat pan with olive oil; about 2 tablespoons. Once the oil is heated gently crack eggs in pan, creating space between each egg. Season with salt and pepper. Cook till the whites are set and done but the yolk is still runny; about 2-3 minutes. While your eggs are frying take each piece of bread and place directly over a low flame on the stovetop and cook till slightly charred on both sides.

Spread labneh evenly over each piece of bread and then add a drizzle of chili butter. Carefully place two eggs on top of each. Garnish with chili oil, olives, feta, zatar and parsley. Serve immediately.

Chili butter:

  • ½ stick butter, unsalted
  • 1 tbsp chili flakes
  • ½ tsp smoked paprika
  • ⅛ tsp ground cumin

In a small saucepan over low heat, melt the butter. Add chilli powder and smoked paprika and combine. Continue to cook for 2-3 minutes until the butter begins to brown. Remove from heat and set aside.

Marinated olives:

  • 1/4 cup olive oil
  • 1/2 clove garlic, minced
  • ½ tbsp shallot, finely chopped
  • 1/2 tsp fresh oregano, chopped
  • 1 tsp fresh thyme, chopped
  • 1/2 tsp red pepper flakes
  • 1 tsp herb de provence
  • 1 pint mixed olives

In a small saucepan over low heat, heat olive oil. Add shallots and garlic and sautee, about 2 minutes. Then add oregano, thyme, red pepper and herb de Provence. Stir and continue to cook until fragrant; about 1-2 minutes. Place olives in a heatproof glass jar and carefully pour the oil mixture over the olives making sure olives are submerged. Cover the olives and set aside to cool. Once cooled, place in fridge to continue to marinate overnight. The olives will keep in an airtight jar in the fridge for 2-4 weeks.

 

Photography by Jen Lover

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