Turkish-style eggs with whipped ricotta.
TURKISH-STYLE EGGS, WHIPPED RICOTTA AND BROWN CHILLI BUTTER
The magic of warm, runny eggs and cold garlicky ricotta, with a kick from spicy butter will blow your mind. It is so simple but so delicious, a magical dish to impress with ease.
Serves 1, or 2 if you’re sharing on Valentine’s Day.
2 free-range eggs, at room temperature
Brown chilli butter
1 tablespoon butter
1 tablespoon olive oil
½ teaspoon sweet smoked paprika
A pinch of cayenne or chilli flakes
Sea salt and black pepper, to taste
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¼ cup ricotta or cottage cheese
½ cup plain unsweetened yogurt
2 cloves garlic, minced
1 teaspoon za’atar
1 teaspoon ground sumac
Sea salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh chives, parsley or dill
Chopped fresh chives
Thinly sliced spring onion
A pinch of za’atar
A pinch of ground sumac
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In a saucepan, bring water to the boil over a high heat. Add the room-temperature eggs, turn the heat down a little, and boil gently for 5 minutes.
Remove from the water with a slotted spoon and peel when cool enough to handle.
In another small saucepan, combine the butter ingredients, stirring frequently until the butter starts foaming and darkening. Remove from the heat.
For the ricotta, simply whisk the ingredients together. Taste and adjust seasoning.
To serve, spread the whipped ricotta mixture onto a bowl or plate, add the peeled eggs, and spoon over the chilli butter.
Serve, sprinkled with the chopped fresh chives, spring onion, za’atar and sumac, with some toast on the side to scoop up all the eggy, saucy goodness.
* Recipe from Flavourbomb Fast – fresh fun keto for Kiwis, is published by Penguin NZ, $ 45.