I’ve wanted to tell everyone ever about these Turkish Eggs since the first bite, but instead, I’ve had these photos stuck on my phone for a couple weeks while I stagnate in indecision. There’s been a lot of women’s football in the mix, and a total obsession with Harry Potter Wizards Unite.
Have you been following the Women’s World Cup? We’ve watched nearly every match. This year is seeing record attendance and viewership on television, and I think people are finally ready to admit that female athletes are totally legit. So far, we’ve been cheering on England and the USA, but both our teams are about to face each other in a semi-final match on Tuesday. It’s gonna be high drama in the house. You should join us.
You know what else you should do? Eat Turkish Eggs. Like right now. Then keep doing that every day forever. When I first read about this recipe, I didn’t quite know what it would be like. It’s not liked a baked egg, shakshuka, huevos rancheros kinda thing. It’s not like anything I’d ever had before. This dish has four components that come together seamlessly to create a unified dish that is irresistible.
The first layer in Turkish Eggs is a garlic infused Greek yogurt, just warmed through, making it perfectly fragrant. The next layer is a poached egg with firm whites and a gloriously oozy yolk. We make this last though. Don’t stress. Nigella gave me a great method for poaching eggs that has working better than anything else I’ve tried, and I’ll share it with you. The final layer, which we’re actually going to make second, is browned butter loaded up with crushed red pepper flakes. In an ideal world, those would be Aleppo pepper flakes, but I found those difficult to come by without ordering online, and I already had some regular crushed red pepper flakes in my pantry, and I’m cheap, so I used those, and this dish was still great. The final component is some sourdough toast. This is how we’re getting all the good stuff to our mouths. Forks are for nerds. The crunchy, chewy sourdough toast is the perfect delivery method.
That was a super long description, but I hope it’s convinced you to make this. I’ve wished I was eating this at least once a week since the first time we tried it. We’ve always eaten for breakfast, but I can’t really think of a wrong time of day to eat this. Just make sure you do. Turkish Eggs for life.
Recipe from At My Table by Nigella Lawson