Name: Turkish Eggs with Spiced Brown Butter and Fresh Herbs Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Turkish
Ingredients: ½ cup labneh (or jocoque); 1 lemon (zested); 2 tbsp cilantro (chopped, plus more for topping); 1 tbsp dill (chopped, plus more for topping); 1 small garlic clove (grated); 2 tbsp chives (chopped, plus more for topping); Salt and pepper (to taste); 3 tbsp butter; 1 tsp chipotle powder; 1 tsp smoked paprika; 1 tbsp salsa macha; 1 tsp toasted sesame seeds; 4 eggs; 1 tbsp olive oil; Za’atar (to taste); Baguette or ciabatta slices (optional, but recommended)

Ingredients

½ cup labneh (or jocoque)

1 lemon (zested)

2 tbsp cilantro (chopped, plus more for topping)

1 tbsp dill (chopped, plus more for topping)

1 small garlic clove (grated)

2 tbsp chives (chopped, plus more for topping)

3 tbsp butter

1 tsp chipotle powder

1 tbsp olive oil

1 tsp smoked paprika

1 tbsp salsa macha

1 tsp toasted sesame seeds

4 eggs

Za’atar (to taste)

Salt and pepper (to taste)

Baguette or ciabatta slices (optional, but recommended)

Instructions

Step 1: In a bowl, combine the labneh with lemon zest, salt, chopped cilantro, dill, grated garlic, and chives. Mix well and set aside.

Step 2: In a saucepan, melt the butter over medium heat until it turns lightly brown, nutty, and golden. Stir in the chipotle powder, smoked paprika, salsa macha, and toasted sesame seeds. Pour the spiced browned butter into a small bowl, leaving a little butter behind in the pan.

Step 3: Using the leftover butter in the saucepan, toast your baguette or ciabatta slices until golden and crisp.

Step 4: Fill a saucepan with water and bring it to a simmer. Create a gentle whirlpool by stirring the water, then gently slide in the eggs (one at a time if you’re new to poaching). Poach the eggs for 1½ to 2 minutes until the yolks are runny. Remove with a slotted spoon and drain.

Step 5: On each plate, spoon a generous amount of the herbed labneh. Top with poached eggs, then drizzle the spiced browned butter over everything. Sprinkle with za’atar, extra cilantro, dill, and chives to garnish. Serve immediately with the toasted bread slices to soak up the delicious sauce.

Tips & Variations

For a creamier texture, use full-fat labneh or Greek yogurt as a substitute.

If salsa macha isn’t available, you can substitute with a spicy chili oil or crushed red pepper flakes mixed into the butter.

Try adding a sprinkle of feta cheese on top for added saltiness and richness.

To make it vegetarian but with more depth, add a drizzle of toasted pine nuts or pistachios as a crunchy topping.

If fresh herbs are unavailable, dried herbs can work but use half the quantity to avoid overpowering the dish.

Storage

Turkish Eggs are best enjoyed fresh. If you need to store leftovers, keep the poached eggs separate from the labneh and sauce in airtight containers in the refrigerator for up to 1 day. Reheat gently by warming the sauce and labneh, then poach fresh eggs to maintain the perfect texture. Avoid microwaving the eggs to preserve their delicate yolks.

FAQs

Can I use regular yogurt instead of labneh?

Yes, you can use thick Greek yogurt as a substitute if you don’t have labneh. For a similar texture, strain the yogurt through a cheesecloth for a few hours to remove excess whey.

What is salsa macha, and can I make it at home?

Salsa macha is a Mexican chili oil made with dried chilies, garlic, sesame seeds, and oil. It adds smoky heat and nuttiness to dishes. You can find it in specialty stores or easily make a simple version at home by gently warming oil with dried chilies, garlic, and toasted sesame seeds.