Turkish Eggs with Chickpeas and Flatbread
Flatbread topped with minty, garlicky yogurt, a runny egg plus nutty chickpeas in a cloak of spicy butter makes a fantastic brunch or lunch, or serve as a main meal with salad.
Ingredients
- 1 flatbread toasted if liked
- 1 egg
For the yogurt (see Recipe Note #1 for alternative)
- 1 clove garlic
- 1 pinch salt
- 2 heaped tbsp yogurt preferably thick, Greek-style
- 1 level tbsp finely chopped mint leaves
- 1 pinch black pepper
For the chickpeas
- 1 tsp olive oil
- 20 g butter
- 50 g cooked chickpeas drained
- 1 level tsp za'atar spice mix OR ground cumin see Recipe Note #2
- 1 level tsp Aleppo pepper use ½ tsp if using hotter chilli flakes
- 1 pinch salt
- 1 pinch black pepper
To serve (choose any)
- za'atar spice mix
- ground cumin
- Aleppo pepper or chilli flakes
- toasted black and white sesame seeds
- small whole mint leaves
Instructions
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Have ready a kettle approximately one third full of boiled water.
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For the yogurt (see Recipe Note #1 if using Mint Pesto)
Roughly chop the garlic then sprinkle with the salt.
Using the flat side of a knife, squash together the garlic and salt until you have a paste.
Put the paste into a microwave safe bowl and stir in the yogurt, mint, black pepper, until combined.
Set aside.
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For the chickpeas and spiced butter
Put the butter, plus the olive oil if using, in a small pan and melt over moderate heat.
Add the chickpeas and stir to warm through.
Add the spices and seasonings and let everything sizzle for a minute (turn the heat up if necessary). Set aside.
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For the poached egg (make while the chickpeas are warming)
Pour boiling water into a small but deepish frying pan and bring it to a gentle simmer.
Tip: cracking the egg through a fine sieve over a bowl before adding it to the pan will remove the watery part of the white, giving a neater poached egg.
Slip the egg into the water and simmer for 1 - 1½ minutes.
Take the pan off the heat and leave until the eggs are done to your liking (3-4 min).
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When the egg is almost done, put the yogurt in the microwave and heat on high for 20 seconds.
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Put the flatbread on a plate and spoon over the warm yogurt.
Remove the egg from the water with a slotted spoon and drain on kitchen paper if necessary. Place on top of the yogurt.
Spoon the chickpeas and spiced butter over the yogurt and egg.
Sprinkle over any of the suggested garnishes and serve straight away.
Best eaten with a knife and fork: don't try and pick it up like you might a stuffed flatbread!
Recipe Notes
Note #1 If you have a batch of homemade Mint Pesto, stir 2 heaped tsp into the yogurt instead of the garlic, salt, mint and pepper.
Note #2 Recipe for homemade Za'atar Spice Blend