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
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Ingredients
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1
large egg (or 2)
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1/4 cup
diced cucumber
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1/4 cup
finely chopped tomato
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1 teaspoon
lemon juice
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2 teaspoons
olive oil
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salt and pepper
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1 teaspoon
chopped flat leaf parsley (optional)
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1
good-sized scoop (a couple Tbs.) thick (Greek-style) yogurt or labneh
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fluffy flatbread or bread, for serving
Directions
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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.
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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.
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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.
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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.
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