Turkish Eggs – Lentils.org

Name: Turkish Eggs – Lentils.org
Total time: 45 min
Ingredients: Ingredients2 ½ qts (2.5 L) plain non-fat Greek yogurt ¼ cup (60 mL) garlic cloves, minced 1 tsp (5 mL) coarse sea salt ⅔ cup (150 mL) unsalted butter 5 cups (1.25 L) whole red lentils, cooked 3 Tbsp (45 mL) Aleppo Pepper 1 tsp (5 mL) cayenne ½ cup (125 mL) extra virgin olive oil 10 each eggs, poached, soft 3 Tbsp (45 mL) fresh dill, fronds chopped 3 Tbsp (45 mL) fresh mint, chiffonade 10 each lemon wedges

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Total: 45

Servings: 10

Ingredients

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Ingredients2 ½ qts (2.5 L) plain non-fat Greek yogurt ¼ cup (60 mL) garlic cloves, minced 1 tsp (5 mL) coarse sea salt ⅔ cup (150 mL) unsalted butter 5 cups (1.25 L) whole red lentils, cooked 3 Tbsp (45 mL) Aleppo Pepper 1 tsp (5 mL) cayenne ½ cup (125 mL) extra virgin olive oil 10 each eggs, poached, soft 3 Tbsp (45 mL) fresh dill, fronds chopped 3 Tbsp (45 mL) fresh mint, chiffonade 10 each lemon wedges

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Instructions

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Over a double boiler, bring yogurt up to 100°F (50°C) and fold in garlic and salt, continuously stirring to properly mix. When warmed through, turn off the heat and leave yogurt over the double boiler.In a separate sauté pan, melt butter to a hazelnut brown, then add lentils, Aleppo pepper, cayenne, oil. Turn off the heat. Fold together to coat the lentils and heat through.To plate the dish, serve 1 cup (250 mL) yogurt topped with ½ cup (125 mL) lentils in a bowl. Make a well in the center to place a warm poached egg. Garnish with 1 tsp (5 mL) dill, 1 tsp (5 mL) mint, and a wedge of lemon.