Turkish Eggs v. 2

Directions

1. 1

   Preheat the oven to 350.

2. 2

   Mix chickpeas, za’atar, olive oil and salt in a bowl until well coated. Put on a sheet tray and roast in the oven until crispy. 12-15 minutes.

3. 3

   For the yoghurt, combine all ingredients in a bowl and set aside.

4. 4

   Put a heavy bottomed pan over medium heat. Once the pan is hot but not smoking, add your butter and your shallots. Sweat down and then add your Aleppo flakes and some salt to draw out moisture from the shallots.

5. 5

   Crack your eggs right over the top and let them cook slowly. Baste with the extra butter to cook the tops so you don’t have too much loose whites.

6. 6

   To plate, spoon a good 2 tbsp of the garlicky yoghurt on your plate right in the middle and lay the cooked eggs right from the pan on top—don’t miss out on any butter! Top with your chives, mint leaves and crispy chickpeas.

7. 7

   Admire all the colors on the plate because it’s gorgeous. You did that!