Chilli Oil Turkish Eggs
Turkish eggs! Everyone loves Turkish eggs. They’re so creamy, velvety, and yummy. My version has a twist: it’s drizzled with a very simple Asian chilli oil that you can make in no time at all and use for many other purposes. As I have not done a breakfast recipe before, I hope this will give you something slightly different to try. Enjoy!
Ingredients
2 large eggs
1 cup of Greek yoghurt, at room temperature
1 small sausage of your choice sliced diagonally
1 Spanish onion sliced
1 tsp olive oil
A handful of salad leaves
Pinch of salt
Crack of black pepper
Chilli oil
¼ cup vegetable oil
1 tsp Sichuan chilli peppercorns
1 tbsp chilli flakes
1 clove garlic finely minced
1 thick slice ginger
¼ tsp cumin
Pinch of salt
Chilli oil instructions
Heat up ¼ cup of vegetable oil in a little pot. Once your oil is hot – or if you want to be precise and have a thermometer check that it has reached 110-120°C – take your pot off the heat. Now add your Sichuan peppercorns, chilli flakes, garlic, ginger and cumin to the oil. I always enjoy watching everything scald and sizzle as the flavours marry. Once the buzz settles, give it a quick stir and set aside. Your chilli oil is ready!
Six-minute eggs
Bring water to the boil in a small pot deep enough to host two eggs with their shells still on with enough liquid to cover them. While your water is coming to the boil, prepare a little bowl of iced water and place it close to your pot.
Once your water is boiling in a soft rolling kind of way, using a spoon gently drop your two eggs to the bottom of your pot. Put the lid on. Switch your timer on for 6 minutes and as soon as your timer beeps quickly remove your eggs from the pot and place it in the iced water bowl. Now peel your eggs as soon as their temperature has cooled down.
With two of your important condiments done, all you need to do is sauté your sausages and onions in a pan with some olive oil. I like mine pretty caramelised so I would go 4–5 minutes over medium heat, flipping your sausages over to ensure you brown both sides.
Now, you can assemble your plate. Spread out your Greek yoghurt onto a deep plate, running the back of your spoon in a clockwise motion to create a little valley to capture your ingredients. Scatter your browned onions and sausages. Halve your eggs and place them where you like. Some like them in the middle, some in the corner. Your mixed salad can go on top for good measure and to ensure you get your greens.
Lightly drizzle your chilli cumin oil, crack some black pepper, and scatter a pinch of sea salt to taste. Toast your bread and use it to lick up all that lush yumminess!
Top tip
I personally love a good lamb sausage with my Turkish eggs. However, if sausage is not your thing, you can always substitute with bacon, ground beef or even smoked salmon. For those who refrain from meat, tofu or tempeh is a great stand-in here.
Joy Entry is a Malaysian home cook based in Lagos who is obsessed with the provocative, unapologetic flavours of South-East Asian cuisine
Instagram: @thatasianhomecook joyentry@gmail.com