Turkish Eggs with Crispy Latkes

Picture of Rachaell

Rachaell

Turkish Eggs with Crispy Latkes

Looking for a comforting yet show-stopping breakfast or brunch idea? This recipe for Turkish Eggs with Crispy Latkes is the perfect fusion of bold flavors and textures. Creamy garlicky yogurt, perfectly poached eggs, and golden, crunchy latkes are brought together with a drizzle of spicy chili oil and a touch of fresh dill. It’s indulgent, satisfying, and surprisingly easy to make!

Whether you’re treating yourself or hosting friends, this dish is guaranteed to impress. Let’s dive into how to bring this irresistible meal to life!

 

 

Tips for Success

• Crispy Latkes: The key to super crispy latkes is removing as much moisture from the grated potatoes as possible. Don’t skip this step!

• Poached Eggs: If you’re new to poaching eggs, use very fresh eggs—they’ll hold their shape better.

• Chili Oil Shortcut: If you have pre-made chili oil, feel free to use it as a time-saver!

Tips for Preparing Ahead of Time

1. Prep the Latkes:

• Grate and squeeze the potatoes ahead of time, then store the dry grated potatoes in an airtight container in the fridge for up to 24 hours.

• You can also fry the latkes in advance. Let them cool completely, then store them in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 10 minutes, or reheat in an air fryer to bring back the crispiness.

2. Make the Chili Oil:

• The chili oil can be made up to 1 week in advance. Store it in a jar or airtight container at room temperature.

3. Prepare the Yogurt Base:

• Mix the yogurt and garlic the day before and keep it in the fridge in a covered container. Give it a good stir before serving.

4. Poach the Eggs:

• Poached eggs are best made fresh, but you can poach them ahead of time if needed. Cook them as directed, then immediately transfer them to a bowl of ice water to stop the cooking process. Store them in the fridge in the ice water for up to 2 days. To reheat, gently lower them into simmering water for about 30 seconds to 1 minute before serving.

Storage and Reheating

Leftovers:

• If you have leftovers, store each component separately in airtight containers.

• Latkes: Keep them in the fridge for up to 2 days or freeze them for up to 1 month.

• Yogurt Base: Store in the fridge for up to 3 days.

• Poached Eggs: Keep them in the fridge for up to 2 days in an ice water bath.

• Chili Oil: Store at room temperature for up to 1 week.

Reheating:

• Latkes: Reheat in the oven at 375°F (190°C) or in an air fryer for crispy results. Avoid microwaving, as it will make them soggy.

• Poached Eggs: Reheat gently in simmering water for about 30 seconds to 1 minute.

• Yogurt Base: Serve cold, or let it come to room temperature before assembling.

• Chili Oil: No need to reheat; just drizzle as is.

 

Turkish Eggs with Crispy Latkes

Turkish Eggs with Crispy Latkes

Yield: 1
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Looking for a comforting yet show-stopping breakfast or brunch idea? This recipe for Turkish Eggs with Crispy Latkes is the perfect fusion of bold flavors and textures.

Ingredients

Latkes

  • 1 large russet potato
  • 2 tbsps all-purpose flour (or matzo meal)
  • 1 egg
  • 1 tsp onion powder
  • Salt and pepper, to taste
  • 3 tbsp avocado oil

Poached eggs & base

  • 1/2–3/4 cup whole-fat yogurt
  • 1–2 cloves garlic, minced or grated
  • Salt and pepper, to taste
  • Salt and pepper, to taste
  • 2 eggs
  • 2 eggs
  • 1 tbsp white vinegar
  • 1 tbsp white vinegar
  • Fresh dill
  • Fresh dill

Chili Oil

  • 1/2 tsp chili powder
  • 1/2 tsp chili powder
  • 1 tsp chili flakes
  • 1 tsp chili flakes
  • 2-3 tbsps avocado oil (If you are not using remaining oil from frying)
  • 2-3 tbsps avocado oil (If you are not using remaining oil from frying)

Instructions

  1. Make the Latkes: Grate the potato over a clean dish towel placed in a bowl. Toss the grated potato with a pinch of salt (optional) to draw out excess moisture. After a few minutes, squeeze the potato in the towel to remove as much liquid as possible. Discard the liquid. Place the grated potato in a bowl and mix in the egg, flour, onion powder, and a pinch of salt and pepper.
  2. Heat the avocado oil in a large frying pan over medium heat. Scoop small portions of the potato mixture into the pan, flattening each into patties. Fry the latkes until golden brown on both sides, then remove and place on a paper towel-lined plate. Sprinkle with flaky salt.
  3. Make the Chili Oil: Remove the frying pan from the heat and carefully stir in the chili powder and chili flakes. It will sizzle—this is normal! Set aside.
  4. Poach the Eggs: Crack the eggs into small bowls or measuring cups. Fill a medium pot halfway with water and bring to a light boil. Add the vinegar and create a gentle whirlpool using a spoon. Carefully slide the eggs into the center of the whirlpool, reduce the heat to low, and poach for 3 minutes. Use a slotted spoon to remove the eggs and place them on a paper towel-lined plate to drain.
  5. Prepare the Yogurt Base: In a serving bowl, mix the yogurt with the garlic, salt, and pepper. Spread it into an even layer to create a creamy bed.
  6. Assemble the Dish: Place the poached eggs on top of the garlicky yogurt. Drizzle the chili oil generously over the eggs and yogurt. Add the crispy latkes to the plate or on the side for dipping. Garnish with fresh dill.

Recent Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe