Turkish Fried Eggs with Chili Crisp
Servings 2
Ingredients
Scallion yogurt sauce
- 1 cup plain Greek yogurt
- ⅔ cup chopped scallions
- 1 garlic clove
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- salt and pepper
Sesame breadcrumbs
- 2 tablespoons olive oil
- ½ cup panko
- 2 tablespoons toasted sesame seeds
- ¼ teaspoon salt
Smashed cucumber salad
- 2 Persian cucumbers
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons granulated sugar
- 1 teaspoon sesame oil
- ½ teaspoon salt
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint
Remaining ingredients
- 4 large eggs
- ¼ cup chili crisp
- mint, scallions, and cilantro for garnish
Instructions
- Make scallion yogurt sauce. Blend yogurt, scallions, garlic, olive oil, and lemon juice until smooth. Season with salt and pepper and set aside.
- In a medium saute pan, add oil, panko, sesame seeds, and salt, stirring to combine. Heat over medium heat and cook until breadcrumbs are golden brown, stirring frequently, about 4-5 minutes. Remove from heat and transfer to a plate to cool.
- Prepare smashed cucumber salad. Trims ends of cucumbers and cut in half lengthwise. Use a mallet, rolling pin, or the flat side of a knife to smash the cucumbers. Slice cucumbers and place in a bowl.
- Whisk rice vinegar, soy sauce, sugar, sesame oil, and salt in a medium bowl until sugar and salt dissolve. Pour dressing over cucumbers. Add cilantro and mint and toss to combine.
- Fry eggs according to your preference.
- Assemble plates. Spoon scallion yogurt sauce on the bottom of the plate and place fried eggs on top. Drizzle chili crisp and top with smashed cucumber salad and sesame breadcrumbs. Garnish with extra herbs and serve immediately.
Notes
The scallion yogurt sauce, sesame breadcrumbs, and dressing for the smashed cucumber salad can be prepared the day before.
