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Eden Grinshpan's Poached Eggs with Freekeh Tabbouleh, Harissa & Yogurt

by:
April 14, 2021
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Photo by Aubrie Pick
Author Notes

This is my riff on a traditional Turkish dish in which poached eggs are served with yogurt and finished with a chili-infused oil or butter. I love the original because of how the tanginess of the yogurt cuts right through the rich, runny yolks. But of course I had to put my own spin on it, so I serve the combination bowl-style over a celery-flecked freekeh tabbouleh with a generous drizzle of harissa oil. You could serve this over sourdough toast instead of the grains; it'll still be a lovely meal.

Reprinted from Eating Out Loud. Copyright © 2020 by Eden Grinshpan with Rachel Holtzman. Photographs copyright © 2020 by Aubrie Pick. Published by Clarkson Potter, an imprint of Random House.

This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Eden slices, dices, and poaches her way through this Turkish breakfast, offering insider tips and backstory along the way.Food52

  • Prep time 15 minutes
  • Cook time 5 hours
  • Serves 2, with enough tabbouleh for 4
Ingredients
  • Poached Eggs with Freekeh Tabbouleh
  • 1 teaspoon kosher salt
  • 2 tablespoons distilled white vinegar
  • 4 large eggs
  • 1/4 cup plain yogurt with a large pinch of salt
  • 2 tablespoons harissa, store-bought or homemade, plus more as needed
  • Freekeh-Celery Tabbouleh (below)
  • Aleppo pepper or red chile flakes
  • Flaky sea salt
  • Freekeh-Celery Tabbouleh
  • 2 cups cooked cracked freekeh
  • 2 cups chopped fresh parsley
  • 2 cups chopped fresh dill
  • 2 celery stalks, finely diced
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Grated zest and juice of 1 lemon
  • 1 teaspoon kosher salt
In This Recipe
Directions
  1. Poached Eggs with Freekeh Tabbouleh
  2. Fill a medium pot with about 5 inches of water and add the kosher salt. Bring the water to a boil over medium-high heat. Add the vinegar and create a gentle vortex in the water by swirling it in a circle with a spoon. Reduce the heat to low and carefully crack the eggs into the water one at a time. Continue gently stirring in a circular motion to keep the egg whites from getting too wispy. Cook for 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels to drain.
  3. Schmear the bottom of two bowls with the lemony yogurt (about a couple tablespoons each), then top with 2 poached eggs. Drizzle with the harissa (I like using the oil that settles on top—use more than you think you need). Mound the tabbouleh next to the eggs, sprinkle everything with Aleppo and sea salt, and serve.
  1. Freekeh-Celery Tabbouleh
  2. In a large bowl, mix together the freekeh, parsley, dill, and celery. Add the olive oil, lemon zest, lemon juice, and salt and mix once more to combine.

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