hello this is chef john from food wishes comm with turkish eggs that's where I am
never surprised when I come across a new way to use a certain ingredient unless
that ingredient is eggs in which case I am totally shocked since at my age I
figured I've seen and done it all and without seeing this there is no way I
would have thought to pair yogurt poached eggs and a spicy red pepper
butter I mean it just seems so bizarre and it is but it's also extremely
delicious and maybe my new favorite breakfast so with that let's go ahead
and get started with our yogurt component and for this we're gonna need
some room-temperature Greek yogurt or Turkish yogurt if you can get it but you
can't and then to this we're gonna add 1 finely grated garlic clove which I'm
going to do on this microplane and what we're going for here is 100 percent
grated garlic with 0% grated fingernail so when you get down near the end please
be very careful and one little heads up here when you do garlic this way the
flavor is going to be very very sharp and strong so a little bit goes a long
way and then besides the garlic we will also add some salt as well as some
freshly ground black pepper and of course a little shake of cayenne never
hurts and then we will finish up with a fairly generous amount of chopped dill
and that's it we'll simply take a spoon and give this a thorough mixing and
other than giving this a quick taste for seasoning the yogurt base for our eggs
is done oh and in case you missed it earlier we really do want this yogurt to
be room temp in fact some people even warm it up before they put the eggs on
but for me as long as it's not cold it works fine so once that set we will
definitely not refrigerate it we will just leave that out at room temp and we
can move on to the other major component of this dish which is our red pepper
infused butter and for that what we'll do is melt half a stick of butter over
medium heat and then wait for it to start to sing which in the business is
what we call this out all right can you hear that
that's what's known as singing butter and then what we'll do as soon as our
butter does reach that state is toss in a pinch of ground cumin along with a
little bit of smoked paprika and then a whole bunch of Aleppo chili flakes or
some other kind of red chili flakes but I love the Aleppo because not only does
it taste good but there's no seeds and what we'll do is quickly swirl that in
the pan and or give it a stir with a spoon at which point we will immediately
turn off the heat and believe it or not that's it we will just leave that on the
back of the stove and as it sits those beautiful red chili flakes will continue
to infuse that butter with their flavor and color of course and at this point as
long as you can manage to cook a couple eggs we are pretty much ready to eat
although I did do one extra bonus component here which was making a little
bit of a parsley in jalapeno oil and for that all we need to do is grind some
chopped parsley along with a diced jalapeno and a pinch of salt in this
mortar and then once we have that smash down into a coarse paste we will drizzle
in some olive oil and then we'll stir and smash and grind that for a minute
to produce hopefully a beautifully colored very aromatic and herbaceous
pepper oil which I thought would be a nice contrast with our dried chili
butter not to mention would add a little bit of
extra visual interest so like I said this is optional but I thought it was a
nice touch and that's it once all our components are ready and our eggs are
cooking or in my case poaching we can go ahead and set up our plate which means
spreading some of our yogurt mixture down like this making sure we form a few
ridges and valleys and then if you made it we'll go ahead and drizzle over a
little bit of our parsley jalapeno oil and by the way if you just handed me
some bread at this point and said that's your breakfast I would still be pretty
happy but hang on this gets much much better oh and speaking of bread before
we place down the eggs of our choice we want to be sure we've toasted a few nice
thick slices to eat this with and yes some type of pita bread probably would
have been more authentic here but anyway you decide I mean you are after all the
wilber of your children and of course the mister additive which bread and
that's it we'll go ahead and top our yogurt with a couple steaming hot
poached eggs or fried eggs or overeasy just not scrambled please
and that's it we'll go ahead and finish this off with a couple tablespoons of
our still warm Aleppo pepper butter oh and I should mention I was so distracted
by how beautiful and unusual this looks that I forgot to finish with a little
bit of sea salt over the top although depending on how you've seasoned your
yogurt you might not need it but it's probably not a bad idea and that's it
once buttered this exotic and visually stunning dish is ready to enjoy so will
tear a piece of our toast in half and bust those eggs right in the yolks and
of course toasted bread dipped in egg yolks is never not amazing but when you
add in the fact that we're doing this on top of a garlic and herb yogurt spread
that's been drenched in this spicy Aleppo pepper butter it isn't entirely
new and pretty thrilling experience I mean not only do we have contrasting
flavors but just when the heat from that chili seems like it's getting a little
too much it's cooled down by that creamy and herbaceous yogurt so while this
maybe does seem a little bit bizarre it absolutely works and I loved everything
about it Oh know if that looks like a lot of butter to you just relax your
average American eggs benedict with the hollandaise on the top contains about 4
to 6 tablespoons of butter so this is like a diet plate in comparison just
make sure you've toasted enough bread and yes of course this is a very high
calorie breakfast but this is not something you're supposed to serve and
then have a cheeseburger for lunch all right this is something you eat it like
6:00 in the morning and then you go plow a couple fields and maybe wrestle a
mountain goat and chop some firewood and then you come home and have a nice light
supper but anyway that's it my take on Turkish eggs or as my Turkish friends
possibly call it chill BER like I said earlier it's always very exciting when
we discover something new we can do with eggs which is why I really do hope you
give this a try soon so please follow the links in the description below to
get the ingredient amounts complete written recipe and more info as usual
and as always enjoy
you