Turkish-style eggs with mint, dill & sumac

I’m doing something a bit different today, in that the dish I’m sharing is not my own but is actually from Anna Jones’s gorgeous book, A Modern Way to Eat. Still, I’ve been obsessed with these Turkish-style eggs since my friend Marjolein whipped them up for our breakfast back when I visited her in Belgium last summer. And since I’ve listed them in two different recipe round-ups (my favourite summer recipes and favourite recipes of 2015), I feel like I can’t just NOT pay them an appropriate homage.

These Turkish-style eggs pair rich and tangy yoghurt with fried eggs, fresh dill & mint, and a generous sprinkle of sumac. Lightly adapted from Anna Jones's gorgeous book, A Modern Way to Eat.

It’s not often that I try something that revolutionizes my egg game – in fact, I can’t think of any other dish that has done so. But these Turkish-style eggs really have. While they’re best on flatbread, I’ve also made them on toast countless times, and have tried them with all sorts of different herbs, depending on what I had on hand. (I will say that I don’t recommend basil, though.) I’ve even swapped out yoghurt for tahini when I was desperate (still good but the flavours do compete against each other a bit)!

These Turkish-style eggs pair rich and tangy yoghurt with fried eggs, fresh dill & mint, and a generous sprinkle of sumac. Lightly adapted from Anna Jones's gorgeous book, A Modern Way to Eat.

In her book Anna Jones calls for chili pepper, but for whatever reason I never use chili on these (even though I LOVE IT), so I haven’t included it here. She also calls for parsley, which is super delicious, but for simplicity and ease I’ve kept this to two herbs only. And if you’re wondering what else to do with dill and mint, may I suggest these magnificent fries? Or perhaps these beetroot fritters? Wink wink.

These Turkish-style eggs pair rich and tangy yoghurt with fried eggs, fresh dill & mint, and a generous sprinkle of sumac. Lightly adapted from Anna Jones's gorgeous book, A Modern Way to Eat.

A word of caution: sumac is SUPER DELICIOUS but it will get all over your teeth and face, so bear that in mind if you’re whipping these up for someone you don’t know well enough to talk to with a mouth full of burgundy bits 😛

Turkish-style eggs with mint, dill & sumac

Total Time: 10 minutes

Yield: 1 portion

Turkish-style eggs with mint, dill & sumac

These Turkish-style eggs pair rich and tangy yoghurt with fried eggs, fresh dill & mint, and a generous sprinkle of sumac. Recipe very lightly adapted from Anna Jones's A Modern Way to Eat.

Ingredients

2 eggs
1/2 tbsp or so of oil, for frying
2-3 big spoonfuls of Greek yoghurt*
small handful of fresh dill leaves, roughly chopped
small handful of fresh mint leaves, roughly chopped
2-3 tsp sumac
1 flatbread
salt & pepper

Instructions

1. Heat up the oil in a pan over medium heat (inching towards medium-high rather than medium-low), then fry up your eggs when the oil is hot, removing when the egg white is cooked through but the yolks are still runny - about 3-4 minutes.
2. Spread a generous helping of yoghurt on your flatbread. Top with the eggs, then sprinkle over the fresh herbs and sumac, and finish off with salt & pepper.

Notes

*It's up to you, but I don't recommend fat-free in this instance. It doesn't provide quite as nice a coating as the fattier variety. At my grocery store you can get a 5% kind that is quite lovely!

http://feastwithsophie.com/index.php/2016/02/01/turkish-style-eggs-with-mint-dill-sumac/