Turkish Eggs with Aleppo Butter, Chorizo and Tabbouleh
These Turkish eggs with Aleppo butter and chorizo are bold, comforting and perfect for brunch or breakfast for dinner.
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Ingredients
- 8 eggs
- 8 chorizo sausages
- 1 red onion
- 1 tsp salt
- 1 tsp sugar
- 4 tbsps pickled gherkins sliced
- 500 g greek yoghurt
- 3 garlic cloves
- Large handful fresh dill
For the tabbouleh:
- 300 g bulgar wheat
- 200 g tomatoes
- Large handful mint and parsley
For the Aleppo butter:
- 40 g butter
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp Aleppo pepper
Instructions
- Start by making your pickled onions. Finely slice the onion and put in a bowl with the vinegar, salt and sugar. Mix and leave to one side.
- Next, make your yoghurt. Peel and finely chop the garlic and add to the yoghurt, along with the chopped dill and a pinch of salt. Stir and leave to one side.
- Cook the bulgar wheat according to packet instructions and drain then cool. Put in a large bowl with the tomatoes (chopped finely), mint and parsley (roughly chopped). Stir well.
- Melt the butter in a saucepan and add the paprika, cumin and Aleppo pepper. Take off the heat and leave to one side.
- Cook the sausages either in the oven at 180 degrees celsius for 20 minutes or in a frying pan for 10 minutes until golden and cooked through.
- Poach the eggs a couple at a time in boiling water until soft - about 2-3 minutes.
- To serve, spoon the yoghurt onto plates and place the eggs on top. Spoon over the butter. Serve with sausages, tabbouleh, pickled onions and pickled gherkins.
Notes
Serving ideas
These Turkish eggs work beautifully for:- weekend brunch
- relaxed lunches
- breakfast for dinner nights!
- sharing platters
