Turkish Eggs with Chile Butter, Labneh and Greens

A spin on çilbur (pronounced chulburr), the classic Turkish breakfast of poached eggs on a bed of thick yogurt, this version has labneh, poached eggs, sautéed scallions, the best ever Aleppo-Urfa chile butter, and a fresh green salad to start your day out right.

This recipe comes from Botanica restaurant in Los Angeles; I heard the owners on one of my favorite food podcasts (The Stew) and this dish came up in the discussion.  For someone who has weird texture hang-ups about yogurt, this did not particularly sound like something I would want to try.  The ladies from Botanica said it was one of their most popular dishes.  Also, they share EVERY SINGLE ONE of their restaurant recipes on Botanica Mag; how cool is that?!  I love when restaurants share their most-prized possessions, their recipes, with the world.  Food is meant to be shared and recipes are meant to be passed around and handed-down.  Many people will never get the chance to travel to whatever city the restaurant is in and experience it for themselves, but sharing recipes means your community will grow and your legacy will live on.

Okay, sorry now back to the recipe: After some additional research, it seemed that this was a much-beloved dish on many restaurant menus around the world.  In the spirit of trying new things (especially recipes that I may not gravitate towards), I decided to try it.  And I’m so glad I did!  It is one of the most flavorful, satisfying and healthy breakfasts you could make for yourself.  There’s a few easy elements to prepare, but it really does come together quickly. This is great to serve a crowd too because there’s little à la minute cooking involved, so you can have everything assembled and add the warm poached eggs and chile butter right at serving.

Let’s talk about this chile butter for a sec because it is unreal.  I first had a butter like this one drizzled on a plate of creamy hummus and I’ve never forgotten it.  Aleppo pepper flakes are bright and fruity; Urfa biber chiles have a deep raisin-chocolate flavor.  Neither are too spicy, but they combine into this haunting butter that is so addicting.  I honestly just stand over the stove dipping bread into the skillet.

If you’re a lover of Middle Eastern food or just starting your food journey into this amazing territory, this is the perfect dish for you.

Turkish Eggs with Chile Butter, Labneh and Greens

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• Author: Amanda
• Yield: 1 to 2 servings 1x

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Description

A spin on çilbur (pronounced chulburr), the classic Turkish breakfast of poached eggs on a bed of thick yogurt, this version has labneh, poached eggs, sautéed scallions, the best ever Aleppo-Urfa chile butter, and a fresh green salad to start your day out right.

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Ingredients

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• Olive oil, as needed
• Kosher salt and pepper
• 3 to 4 green onions, sliced on the bias

CHILE BUTTER:

• 2 tablespoons butter
• 1/4 teaspoon Aleppo pepper
• 1/4 teaspoon Urfa Biber chile
• 1/8 teaspoon sumac

SALAD:

• Zest of 1 lemon, divided
• Juice of 1/2 lemon
• 1/2 teaspoon sumac
• 1/4 cup olive oil
• Two big handfuls of soft baby greens
• 1/2 cucumber, thinly sliced
• Parsley and cilantro leaves, picked from stems

GARLICKY LABNEH:

• 3/4 cup thick, creamy labneh
• 1 garlic clove, grated with a microplane
• Zest of 1/2 lemon (from above)
• 2 eggs
• 1 teaspoon cider vinegar

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Instructions

1. In a small sautépan over medium-high heat, add a little olive oil.  When hot, add the green onions and cook for about 1 minute, until slightly softened and a bit charred.  Remove from the pan and set aside.
2. Return the pan to medium-low heat and add the butter.  Once melted, add the Aleppo pepper, Urfa chile and sumac, swirling the pan to combine.  The mixture will sizzle a bit; once combined, remove from the heat and set aside to infuse.
3. Combine the half of the lemon zest, the lemon juice, sumac and olive oil in a small bowl, whisking to combine.  Season to taste with salt and pepper.
4. In another bowl, combine the labneh, garlic and remaining lemon zest, stirring to combine.
5. Add enough water to a small, shallot skillet to come up about 3/4 of the way to the top.  Heat over high heat until boiling.  Add the cider vinegar and turn off the heat.  Crack the two eggs into separate dishes to make transferring to the water easier and ensure you don’t break the yolks.  Using a spoon, swirl the water to form a whirlpool and drop the eggs, one at a time, into the water.  Cover and let cook for 2-1/2 minutes, until the whites are cooked through but the yolks are still runny.  Remove the eggs from the heat using a slotted spoon, allowing the excess water to drain off.
6. Spoon the yogurt into a shallow bowl or a plate.  Toss the salad greens, cucumber and herbs with enough dressing to coat, and pile onto one side of the yogurt.  Place the two poached eggs on the other side.  Scatter the scallions around the eggs.  Top with the chile butter, reheating over low heat for a few seconds if necessary.  Serve with garlic-rubbed toasts or flatbread.

Notes

Inspiration: Turkish Eggs with Chile Butter, Garlicky Yogurt and Greens on botanicamag.com

• Category: Breakfast, Eggs, Middle Eastern-Inspired