Turkish Poached Eggs Recipe With Socca & Eggplant
Complete with herbed yogurt, seared eggplant & a chickpea crepe
Breakfast for dinner has long been a "thing," and now, thanks to Allison Day's new cookbook Modern Lunch, breakfast for lunch is getting a turn in the spotlight. A chickpea flour pancake acts as the base for these Turkish poached eggs, which get served with herbed yogurt, smoked paprika oil and golden-brown eggplant rounds.
Advertisement
Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Turkish Poached Eggs
Learn how to make Turkish poached eggs for lunch, which are served with herbed yogurt, smoked paprika oil and golden-brown eggplant rounds.
Prep Time
10
minutes
Cook Time
15
minutes
servings
4
servings
Total time: 25 minutes
Ingredients
- For the Eggplant
- 2 tablespoons extra-virgin olive oil
- 4 small or 2 large Chinese eggplants, cut into very thin rounds
- ¼ teaspoon salt
- For the Socca
- ½ cup chickpea flour
- ½ cup water
- ¼ teaspoon salt
- 1 tablespoon extra-virgin olive oil
- For the Poached Eggs
- 1 tablespoon distilled white vinegar
- 4 large eggs
- For the Herbed Yogurt & Smoked Paprika Oil
- ⅔ cup plain Greek yogurt, preferably whole milk
- ½ cup finely chopped fresh cilantro or dill or a mixture, plus more for serving
- 1 tablespoon lemon juice
- ¼ to ½ clove garlic, minced
- ¼ teaspoon salt
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon smoked paprika
- Minced fresh red Thai chili
Directions
- For the eggplant, heat the oil in a large nonstick skillet over medium heat. Once the oil is hot and shimmering, add the eggplant, sprinkle with the salt, and sear on first side for 2 to 3 minutes, until golden brown. Flip and continue to cook until golden brown on the second side, about 2 minutes. Transfer to a plate and cover. Set aside. Wipe the pan clean with a paper towel.
- For the socca, in a medium bowl, whisk the chickpea flour, water, and salt until combined. In the wiped-clean large nonstick skillet, heat the oil over medium heat. Cooking one crepe at a time, add one-quarter of the socca batter to the pan and swirl until it is crepe-thin. Cook for 1 to 2 minutes, until completely dry on top and mostly golden brown on the bottom. No need to flip it; just transfer to a serving plate. Continue with the remaining socca batter. Set aside. Once cool, store the crepes in an airtight container at room temperature for up to 2 days.
- For the poached eggs, fill a large high-sided skillet or the same nonstick skillet two-thirds full of tap water and add the vinegar. Bring to a gentle boil, crack in the eggs, remove from the heat, cover, and let sit for 6 minutes.
- For the herbed yogurt and smoked paprika oil, in a medium bowl, mix the yogurt with the cilantro or dill, lemon juice, garlic, and salt until combined. Refrigerate in an airtight container for up to 5 days. In a small bowl, mix the oil with the smoked paprika until combined.
Nutrition
| Calories per Serving | 475 |
| Total Fat | 25.1 g |
| Saturated Fat | 5.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 190.1 mg |
| Total Carbohydrates | 52.1 g |
| Dietary Fiber | 22.3 g |
| Total Sugars | 29.2 g |
| Sodium | 550.7 mg |
| Protein | 17.4 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
