Turkish Eggs

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Weekend Brunch

Ingredients:

Yogurt Spread:

• 1 cup (240 ml) plain Greek yogurt
• 1 clove garlic, grated on a rasp
• 1 teaspoon (5 ml) lemon zest
• 2 teaspoons (10 ml) lemon juice
• 2 tablespoons (30 ml) chopped dill
• Salt and pepper

Spiced Butter Sauce:

• ½ cup (120 ml) butter
• 1 tablespoon (15 ml) Aleppo pepper
• ¼ teaspoon (1.25 ml) ground cumin

Poached Eggs:

• 4 cups (950 ml) leftover oxtail braising liquid or beef stock
• 1 tablespoon (30 ml) white vinegar
• 4 eggs

To Serve:

• Chopped dill/mint/parsley, to garnish
• Flaky salt, to garnish
• Toast, to serve

Method:

For the Yogurt Spread:

• In a bowl, combine the yogurt, garlic, lemon zest, lemon juice, and dill. Season with salt and pepper. Stir to combine and set aside until needed.

For the Spiced Butter Sauce:

• In a small saucepan over medium-low heat, melt the butter while swirling the pan occasionally until the butter turns light golden and begins to foam, 2-3 minutes.
• Continue cooking the butter until the bubbling subsides and it turns light brown and smells nutty, 3-4 minutes more.
• Remove the pan from the heat and stir in the Aleppo and cumin. Set aside until needed.

For the Poached Eggs:

• Bring the oxtail liquid or stock to a boil in a large pot over high heat.
• Stir in the vinegar and reduce the heat to a simmer.
• Crack each egg into a separate small bowl or ramekin.
• Stir the simmering liquid to create a whirlpool. Gently slide an egg int the vortex.
• Poach until the whites are firm and the yolk is set but soft, 2-3 minutes.
• Transfer the egg with a slotted spoon to a paper towel-lined plate. Repeat the process to poach the remaining eggs.

To Assemeble:

• Spread the yogurt on shallow bowls or plates, creating a well in the center.
• Place the poached eggs into the well and spoon the butter sauce over the eggs.
• Garnish with chopped herbs and flaky salt and serve immediately with toast for dipping