TURKISH EGGS WITH GARLICKY YOGURT
I’ve been leaning on old habits this summer-like simple, satisfying, eggs-as-hero meals. Turkish eggs--a spicy poached egg dish over garlicky yogurt- is a recipe I first learned when I was single, living in the east village in NYC (where Turkish restaurants abound) and often cooking for one. A good creamy-yolked egg is always incredible, but especially when you pair it with a garlicky, dill-forward yogurt (called Cacik).
Instead of poaching, which is more traditional here, I quick- fry my eggs in butter and oil, and top them with whatever baby greens we have on hand, fresh feta, and Aleppo pepper. And, since more is more for me these days, sometimes I keep going with chile sauce or crushed red peppers steeped in brown butter, to drizzle over the top. This is great served warm, or at room temperature--for breakfast, lunch or even dinner, with a plate of flatbread, pita or warmed naan.
This is one of the many, many meals me and my family have adopted from other cultures—a perk of living my whole adult life (and all of my formative cooking years) in the melting pot of New York City. But it doesn’t feel right to enjoy, or share a recipe like this one, without honoring the culture it came from, and holding light for the places they struggle, too.
Femicide in Turkey continues to be a deeply haunting, dangerous issue—one that came to my attention earlier this summer. This recipe is something I created for a partnership with Happy Egg Co.—the kind of partnership that helps me feed my family and put a roof over our heads. I’m grateful for it, but it also comes with a responsibility to give back. I’m committing a portion of the proceeds of this partnership to Small Projects Istanbul, a five-story Istanbul community center that assists vulnerable women, refugees and families, including victims of domestic violence. If you’re able to give, you can also donate: HERE.
RECIPE, BELOW
TURKISH EGGS WITH GARLICKY-YOGURT, FETA, GREENS AND CHILE SAUCE
CACIK (TURKISH GARLICKY-YOGURT)
3 Persian or hothouse cucumbers, grated or finely minced
hearty pinch sea salt
1 cup plain whole-milk Greek yogurt
2 to 3 tablespoons olive oil
2 tablespoons fresh lemon juice
½ to 1 garlic clove, grated or finely minced
2 tablespoons finely chopped dill, plus for garnish
EGGS AND GARNISH
1 stick (8 tablespoons) unsalted butter
3 tablespoons extra virgin olive oil
6 to 8 Organic Free Range Eggs
Flaky sea salt, such as Maldon
Freshly cracked black pepper
3 to 4 ounces fresh feta, broken in pieces
Handful of baby greens or herbs, such as mint and dill
Aleppo pepper, for garnish
Crushed red pepper or chile sauce
Make the Cacik: Toss the cucumber and salt together in a small bowl. Squeeze together firmly to release excess water and drain. Stir together the cucumber, yogurt, oil, lemon juice, and garlic in a bowl (a full clove for a garlic-forward sauce, or only ½ for a milder, more fresh dill taste). Season to taste with additional salt. Set aside 15 to 20 minutes. Stir in the dill just before serving.
Meanwhile, heat the 1 tablespoon of the butter and 1 tablespoon of oil in a large cast-iron skillet and fry the eggs, two to four at a time, depending on the size of the skillet, adding up to 1 more tablespoon of butter and all the olive oil, as needed.
To plate the eggs, spread a few tablespoons of garlicky yogurt on each plate. Top with two fried eggs each. Break the feta into chunks over the top, and scatter with greens. Sprinkle with salt, pepper and aleppo pepper.
For more heat, bloom the crushed red pepper flakes and another pinch of aleppo pepper in the remaining butter in a small skillet over low heat, until the butter browns and turns golden. Or, drizzle with your favorite chile oil or chile sauce.
PREP TIME: 25 MINUTES
TOTAL TIME: 25 MINUTES
SERVES 4
All opinions are my own. Images belong to Sarah Copeland, and should not be pinned or posted without attribution. **
Photos + Styling // SARAH COPELAND
Stoneware // LOST QUARRY