Elevate Your Turkish Eggs with a Vibrant Persian Herb Chutney Recipe

If you're ready to take your breakfast or brunch to the next level, look no further than Turkish eggs, a classic dish that combines creamy yogurt with perfectly poached eggs. Recently, I found an exciting way to enhance this beloved meal by pairing it with a vibrant Persian herb chutney, a recipe heavily inspired by my new foodie crush, Sabzi's Deli. This condiment adds a burst of fresh flavour that beautifully complements the richness of the eggs.

What Are Turkish Eggs?

Turkish eggs, known as "Çılbır," feature poached eggs served atop creamy yogurt and often drizzled with spiced butter. This combination creates a luxurious mouthfeel with the silky yogurt and runny yolk blending together. You can enjoy Turkish eggs for breakfast, brunch, or even a light dinner. The addition of Persian herb chutney elevates this dish with an extra layer of brightness and complexity.

Introducing the Persian Herb Chutney

The Persian-style fresh herb chutney is a versatile condiment that adds a fresh, zesty touch to various dishes. Unlike many chutneys, which are often sweet and thick, this herb-based sauce is bright and packed with flavour. Made from a mix of fresh herbs, garlic, and chili spice, it pairs wonderfully with Turkish eggs.

Ingredients for the Chutney

To whip up this fantastic chutney, gather the following ingredients:

• 30 grams fresh mint

• 30 grams fresh coriander

• 30 grams fresh parsley

• 30 grams fresh dill

• 1 large red chili, finely chopped

• 1 tablespoon honey

• 2 tablespoons olive oil

• 2 cloves garlic, grated

• 1 tablespoon cider vinegar

  
  

Ingredients for the Turkish Eggs

• 4 eggs

• 500ml pot of Full Fat Greek Yoghurt

• Juice of 1/2 lemon

• Pinch of salt

• 2 cloves of garlic, peeled and finely grated

  
  

These fresh ingredients come together to create a vibrant condiment that can stay fresh in the fridge for up to a week.

How to Make the Persian Herb Chutney

Making the chutney is quick and straightforward. Follow these steps:

1. Finely chop the mint, coriander, parsley, and dill, then place them in a bowl.

2. Pour in enough olive oil to cover the herbs.

3. Now add half as much cider vinegar and half as much again of the honey. Mix in a generous pinch of sea salt along with the grated garlic.

4. Whisk all the ingredients until well combined.

5. Mix in the chopped red chili for heat and flavour.

   
   

Taste your chutney and adjust the ingredients as needed. You may want more honey for sweetness or additional vinegar for a sharper taste.

How to Make the Turkish Eggs

1. Bring a large, shallow, salted pan of water to a good simmer, with a splash of cider or white wine vinegar added.

2. Break an egg into a cup or small bowl before lowering it carefully into the simmering water. I tend to poach two eggs at a time for ease of control.

3. Take a slotted spoon and carefully try to scoop an egg out. It should come away easily. If it seems a little fragile as you lift it out, it may need a couple of seconds more before you lift and drain the egg and set aside.

4. While you poach your eggs and toast your bread, combine the yoghurt, garlic, lemon, and salt into a saucepan. Heat the sauce through gently; you do not want this sauce to boil and split.

5. Once the eggs are ready and the sauce has warmed through, you are ready to serve. Divide the sauce between two dishes, add two poached eggs each, spoon over some chilli oil, and scatter over lots of the fresh herb chutney.

   
   

Enjoying Your Turkish Eggs with Persian Chutney

Turkish eggs with Persian herb chutney make for a delightful meal. The creamy yogurt and poached eggs create a rich base, while the chutney adds a refreshing burst of flavour. This dish is perfect for any time of day, whether you're starting your morning or enjoying a leisurely brunch.

Tips for Perfect Poached Eggs

• Use fresh eggs for the best results. They hold their shape better when poached.

• Maintain a gentle simmer in the water to prevent the eggs from breaking apart.

• Experiment with different herbs in your chutney to find your perfect flavour combination.

  
  

Pairing Suggestions

Consider serving Turkish eggs with crusty bread or pita for dipping. A side of fresh salad can also complement the dish beautifully. For a complete meal, pair it with a light, fruity beverage.

Conclusion

Turkish eggs with Persian herb chutney are a delicious way to elevate your breakfast or brunch. The combination of creamy yogurt, perfectly poached eggs, and zesty chutney creates a dish that is both satisfying and refreshing. Give this recipe a try and enjoy a taste of culinary adventure right at your table.

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