Turkish Poached Eggs Recipe with Socca & Eggplant | Tasting Table
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 small or 2 large Chinese eggplants, cut into very thin rounds
  • ¼ teaspoon salt
  • ½ cup chickpea flour
  • ½ cup water
  • ¼ teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon distilled white vinegar
  • 4 large eggs
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.