Turkish eggs with Aleppo chilli oil

2 servings Prep: 5 mins, Cooking: 20 mins
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This effortlessly chic meal comes together in under 30 minutes and is perfect for brunch or a breakfast for dinner situation.

By Jess Bunn August 18 2020
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Ingredients (12)

4 eggs
2 tbsp dairy free red pepper pesto — harissa or chermoula
1 cup coconut yoghurt
1 garlic clove — finely grated
2-3 drops liquid smoke — optional
1/4 cup breadcrumbs
white wine vinegar
toast — to serve
microherbs — to garnish
1 tbsp Aleppo chilli flakes
1 garlic clove — grated
1/3 cup avocado oil
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Add the yogurt into a bowl along with the garlic and liquid smoke. Stir everything together then add salt and pepper to taste. Set the yogurt aside until needed.

Next, make the chilli oil. Add the oil, chilli flakes and garlic into a pot. Warm on a low to medium heat for about 5 minutes. Be careful not to colour the garlic too much as it can burn and go bitter if the heat is too high. Should the garlic start to brown, lower the heat to its lowest setting.

Chef’s tip: If you have time, the oil is best when left to infuse for 15 minutes. Double or triple the recipe. It keeps for ages in the fridge and jazzes up everything from avo toast to salads and pasta.

Next, make the crispy crumbs. To a bowl, add the breadcrumbs and 1 tbsp of the chilli oil (be sure to include a bit of the garlic and chilli flakes).

Mix everything together until well-combined, then add a small pinch of salt.

Crisp the breadcrumbs until lovely and golden, either in the oven (180⁰C for 4-6 minutes) or in a dry frying pan on medium heat (about 5 minutes).

To poach the eggs, fill a pot about 10 cm deep with water and bring it to a gentle simmer.

Add vinegar into the water until you can start to taste a little acidity. The amount needed will vary depending on the size of your pot and volume of water.

Once the water is gently simmering, crack the egg into a small ramekin or bowl. Stir the water until a whirlpool develops then gently slide your egg into the centre of the whirlpool.

Once the whites have started to set, swirl the water again and add another egg.

Cook the eggs for 3-4 minutes for soft yolks and set whites (3 min for a just set egg). Once cooked to your preference, remove the eggs into some just-warm water while you finish poaching the rest of the eggs.

To plate up, add a dollop of pesto into two serving bowls, divide the coconut yogurt between the bowls and swirl it so it just ripples through the pesto. Create a small “nest” in the middle then add your eggs.

Scatter over the crispy crumbs, add the chilli oil, and finish with some lovely toast spears to complete the dish.

Reprinted with permission from The Culinary Cartel. For more recipes, check out their website or follow on Instagram.

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