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Turkish Style Poached Eggs
Here is another one of our favorite Turkish dishes. This one makes a hearty and healthy breakfast, brunch or lunch. What I love about this dish is that it can be cooked in one pan and is quite simple.
There is a slight heat to the dish with the addition of paprika and some sharpish goat’s milk feta. It is worth seeking out the sucuk, as it has a unique, spicy flavor, so typical of Turkey. When cooking this in Turkey, we used some “village” goat’s milk cheese, actually stored in and sold out of a goat’s skin! Spinach is sold loose and was super-fresh. We ate spinach almost every day for breakfast and when we did not eat it, we missed it.
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| Servings | Prep Time |
| 2people | 5minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 1/3lb spinachwashed, including the stems
- 1/4lb sucukor chorizo, sliced diagonally*
- 1 onion, brownroughly choppeed
- 2 tomatoesroughly chopped
- 1tsp paprika, mild
- 1/2cup goat’s milk fetacrumbled*
- 4 eggs
- drizzle olive oilextra virgen
Instructions
- Place the spinach in a pan over a medium heat and cook until wilted, about 1 minute. Remove the spinach and allow to drain.
- Place the sucuk in the same pan. Cook for about 1 minute on each side. Remove and reserve without removing the pan drippings.
- Place the onion in the pan and cook for about 3 minutes, stirring occasionally.
- Add the tomatoes, paprika and half of the feta. Season with salt and pepper and stir to combine. Cook for about 5 minutes. The tomatoes should be broken down.
- Return the spinach and sucuk to the pan and stir to combine.
- With the back of a spoon make 4 indentations. Break the eggs carefully into each indentation. Sprinkle a pinch of paprika over the eggs and sprinkle the remaining feta over the tomato mixture. Place a lid on the pan and allow the eggs to “poach” in the tomato mixture. Check for doneness and remove when the egg whites are cooked but the yolks are still soft.
- After placing onto plates, drizzle some olive oil over and serve immediately.
Recipe Notes
For an authentic Turkish taste, it is worth seeking out the sucuk and goat’s milk feta. The sucuk sausage is commonly used in Turkish cooking. It can be sliced in half and grilled on the BBQ (really outstanding). The goat’s milk feta is quite sharp and mildly salty. Try to source both products in better delicatessens or you can try the links above.
I prefer to use mature spinach as it has more flavour. However, baby spinach and silver beat, will also work.
For a vegetarian version of this dish, replace the sucuk with cooked chick peas.
https://compassandfork.com/recipe/turkish-style-poached-eggs/
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https://compassandfork.com/recipe/turkish-style-poached-eggs/ |