“Turkish eggs” is where it all started with Spice Witch! Founder Sabrina discovered her love of chili oil after being introduced to this simple yet delicious breakfast staple. This dish is excellent on its own or can be paired with roasted veggies or a bright and herby side salad. If you are a fan of Spice Witch, this is a MUST-try for a nice Sunday brunch in your pajamas with a loved one.
INGREDIENTS
1 Cup plain, Whole Milk Greek Yogurt (Room Temp.)
1-2 Garlic cloves (finely minced or micro planed)
1/2 Lemon (Jiuce and zest)
4 Tbsp Spice Witch Chili Oil or Chili Crisp
2 Eggs
1-2 Tbsp white vinegar (optional)
Loaf crusty bread - More than you think!
INSTRUCTIONS
SERVES: 2
COOK TIME: 10 MIN.
Cilbir-Turkish Eggs in Lemony-Garlic Yogurt Sauce
Using a microplane grate the garlic and add to a small mixing bowl.
Zest and juice the lemon straight into the same bowl.
In the same bowl, add the room-temperature yogurt and a good pinch of kosher salt. Stir mixture.
Divide the yogurt mixture between two serving bowls and set aside. Fill a medium saucepan with water and bring to a boil. Pour in the vinegar. When the water has reached a full boil, stir in a circular motion to create a vortex.
Poach 2 eggs in water until they are come out easily. Remove with slotted spoon and place on a paper towel. While the second egg is cooking, prepare chili butter sauce. In a small skillet, warm the butter and Chili Oil/Crisp over medium heat until butter is melted.
Whisk to combine.
Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the chili butter.
Serve immediately with your favorite rustic, crusty bread.