Turkish Fried Eggs from ‘A Modern Way To Eat’
Photograph by Brian Ferry
From Yahoo Food’s Cookbook of the Week: Modern Way To Eat by Anna Jones
Turkish Fried Eggs
Serves 2
This is a really good weekend breakfast, easily quick enough to squeeze in on weekdays too. It’s filling, fresh, and perky from the chile and will start your day off properly. I use pul biber—Turkish chile pepper flakes—here. They are easy to find in Turkish shops. If you can’t get them, use a chopped fresh red chile or a tiny pinch of dried, crushed red pepper flakes instead.
Pul biber, or Aleppo chile, makes its way into a lot of my cooking these days. I love the gentle heat and sweetness. I guess it’s closest to an ancho chile.
It’s got a sweet fruity character, smells of really good sun-dried tomatoes, and still packs a chile punch. I use it in place of the searingly hot crushed chiles we find in the UK.
4 tablespoons Greek yogurt a good pinch of sea salt
a good pat of butter
4 organic or free-range eggs
2 whole wheat pitas or flatbreads
1 teaspoon Turkish chile flakes a good pinch of sumac
a few sprigs of fresh mint, parsley, and dill leaves, picked and chopped
Mix the yogurt and salt in a bowl and set aside.
Heat the butter in a large nonstick frying pan over medium heat. Allow it to begin to brown, then crack in the eggs and turn the heat down, spooning the butter over the eggs until they are cooked exactly how you like them.
I like my fried eggs to be just set, with a super-runny middle and just starting to crisp up around the edges. If you are having problems getting your eggs perfect, a lid over the pan can help keep in the heat so that the top and the bottom cook evenly.
Reprinted with permission from A Modern Way To Eat by Anna Jones (Ten Speed Press).
More egg recipes to wake up to:
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