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Author Notes: When my parents went on a trip to Turkey and I heard stories of the awesome Turkish breakfasts, I got jealous and decided to make a version of my own. It's based on their descriptions of what they ate. combined with my personal preferences. —fiveandspice
- 1 large egg (or 2)
- 1/4 cup diced cucumber
- 1/4 cup finely chopped tomato
- 1 teaspoon lemon juice
- 2 teaspoons olive oil
- salt and pepper
- 1 teaspoon chopped flat leaf parsley (optional)
- 1 good-sized scoop (a couple Tbs.) thick (Greek-style) yogurt or labneh
- fluffy flatbread or bread, for serving
- Bring a small pot of water to a boil. Add the egg and let it boil for 5 minutes. After 5 minutes, remove it and run it under cold water for a few moments.
- While the egg is soft-boiling, stir together the cucumber, tomato, lemon juice, and olive oil with a good sprinkling of salt and pepper and the parsley, if using. Mound onto a plate and put the scoop of yogurt of labneh next to it.
- Peel the egg under cold running water (I find this is the only way I can get the peel off a soft-boiled egg, and even then you do have to be careful. If it seems too futsy for your morning, you can always make a fried egg instead.). Once peeled, add it to the plate.
- You can also add a spoonful of honey or jam next to the yogurt/labneh for spreading onto your bread. But, I skip it so that I can smash up the egg and stir the yolk and soft white together with the yogurt into the juices from the tomatoes and cucumbers. Then I eat the whole thing as a glorious mess, and use the bread to soak up the sauce.