Turkish Eggs with Homemade Naan

This is one of those recipes that you wouldn't think to pair together, but just wait till you try this. Creamy, bright yogurt with a delicate egg and a spicy red pepper butter and warm homemade naan on the side for all of the dipping action.

 

I added some extras to this dish that are 100% optional. I crisped up some garbanzo beans with sliced peppers and wilted kale for extra veg and color to this dish. It doesn't necessarily need it, but I'm extra soo.. here we are. I also encourage you to think of recipes as a baseline. Make changes or additions based on what YOU like. If you loooove kale, add that in. You hate yogurt? Try whipped feta instead. Taste is so important, so learn what flavors you love and get creative! That's what's great about cooking at home. Have questions? Just email me or direct message me, I'd love to help! 

Naan is probably my favorite bread to make. It's easy, hard to mess up and a wonderful addition to so many dishes. It adds some #brunchvibes to this dish and it's totally worth it. Yup, #brunchvibes. 

For plating, shhhmear that yogurt on the bottom of the plate or bowl, add your toppings (if using), topped with your beautiful egg and spoon on that spicy butter around the edges. Again, the toppings are optional. This dish, usually, is only the yogurt, egg and spicy butter served with some sort of bread on the side for dipping and it is absolutely incredible just like that. 

Alriiiight, get yo brunch on -

xx, ting

Turkish Eggs with Homemade Naan 

Naan

1/2 cup warm water

1/2 packet dry active yeast

3 teaspoons honey

1/4 cup milk or non-dairy milk

3 tablespoons Greek yogurt 

2 tablespoons olive oil

1 teaspoon salt, more for garnish

2 cups all purpose flour

 

 

1. Add warm water, honey and dry active yeast to a bowl. Mix and let sit for 10 minutes. It should look foamy or frothy, this means the yeast is active. 

2. Add milk, yogurt and olive oil and mix. Add salt and flour. The dough should be sticky. Turn out onto floured surface and knead until not sticky, adding dashes of flour to help. Once dough is smooth, put in bowl to rest for about 15 minutes. 

3. Turn onto floured surface. Divide into 6-8 equal balls. Use a rolling pin to roll out each ball until about 1/4 inch thick, no thinner. Repeat with each ball. 

4. Heat cast iron skillet over medium-high heat. Brush both sides of naan with oil and cook on both sides for about a minute. Should see bubbles forming when the naan goes down. Place cooked naan in a tea towel to keep warm. Sprinkle with sea salt and serve. 

Turkish Eggs 

For yogurt spread 

1 cup greek yogurt

1 lemon, zest

2 tablespoon dill, rough chopped

1 clove garlic, grated 

pinch of salt & pepper 

For red chili butter

1/4 cup of butter or ghee 

1/2 teaspoon paprika 

1 tablespoon crushed red pepper or Aleppo chili flakes 

Eggs

2 eggs, cooked to desired temperature 

1 tablespoon butter or oil

1. For yogurt, add all ingredients together and mix until combined. Set aside. 

2. For chili butter, add butter to sauté pan on low heat until slightly brown and foamy. Turn off heat, add paprika and red pepper. Set aside. 

3. Cook eggs to desired temperature in sauté pan with butter or oil. 

4. To plate, smear yogurt at bottom of dish. Add egg. Use spoon to pour over chili butter. Top with fresh dill or parsley for garnish. Serve with fresh naan. Enjoy!

OPTIONAL:

Crispy Garbanzo Beans

1 can garbanzo beans, strained

1 teaspoon paprika

1 teaspoon chili powder

1 cherry or pimento pepper, sliced 

pinch of salt and pepper 

1-2 tablespoons oil 

1. If roasting, preheat oven to 400F and bake for 20-30 minutes. Take out every 10 minutes and shake. Cook until crispy. Serve warm or save later for a yummy snack! 

2. If sauté, put all ingredients into pan over low-medium heat and cook until crispy. 

Wilted Kale 

2 tablespoons oil

1 clove garlic, minced

1 bunch kale 

1/3 cup water

1 tablespoon apple cider vinegar 

pinch of salt

1. Heat oil and garlic on low-medium heat in pan until fragrant. Add kale. Sauté until starting to wilt. Add water and cover. Stir often. Once desired texture, usually about 5-8 minutes, turn off heat. Stir in vinegar. Pinch of salt. Serve immediately.