Turkish eggs - baba ghanoush & za’atar chilli oil style
Turkish eggs, or more properly, cılbır, are something made for lazy weekend brunches and although I love the classic combination of the eggs coddled in the yogurt with the chilli oil or butter, I love this version more as it incorporates two of my favourite things: za’atar and baba ghanoush.
If you’re unfamiliar, za’atar is a fragrant family of spices and herbs such as sumac, marjoram and oregano. Added to the really simple chilli oil recipe here, it adds a depth, smokiness and earthiness that really brings this dish alive with fragrance and flavour. This za’atar chilli oil is now a firm staple in my kitchen and I hope it becomes the same in yours!
I mop this up with warmed pittas, although any flatbreads would work well.
Ingredients (serves 2):
4 eggs
2 aubergines
200g plain yogurt
handful fresh parsley
2 garlic cloves
3 tbsp tahini
juice of 1/2 lemon
salt to taste (be generous)
For the chilli oil:
2tsp paprika
2tsp za’atar
2tbsp chilli flakes (aleppo work particularly well but any chilli flakes will do!)
4 tbsp olive oil
Method:
Place the aubergines unto an oven at 200c for around 30 minutes. No need to prick or oil them.
Make the chilli oil by heating the oil in a saucepan until it starts to smoke slightly. In a small bowl, add the paprika, chilli flakes and za’atar. Pour over the oil and leave to sizzle and then set aside.
Remove the aubergine from the oven and scoop out the flesh. mix together in a bowl with the yogurt, minced garlic, lemon, tahini and salt.
Cook the eggs in boiling water for 6 minutes to get this yolk consistency.
Plate the yogurt baba ghanoush mixture, top with the peeled and halved eggs, drizzle over the chilli oil and top with the fresh parsley and a sprinkling of some more salt to season the eggs.