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.
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