A Twist on Turkish Eggs (w/ Crispy Brown Rice)

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5 from 6 votes

A Twist on Turkish Eggs (w/ Crispy Brown Rice)

Easy twist on Turkish eggs using tzatizki and left over rice

Prep Time10

Cook Time5

Total Time15

Servings: servings

Author: Sam Maccini

Ingredients

2-4 large eggs
2-3 tbs chili butter
1 cup cooked & cooled rice or crusty bread, toasted naan
1-2 tbs avocado oil if making crispy rice
1 cup tzatziki

Tzatziki

¾ cup greek yogurt full fat preferred
¼ cup cucumber grated
1 small garlic clove grated
2 tablespoon fresh dill chopped + more taste
juice of ½ lemon *more to taste
salt & pepper to taste

Chili Butter

2-3 tablespoon unsalted butter
¼ teaspoon smoked paprika
pinch red pepper flake or cayenne for heat *add to taste, more if you like it hot!
salt

Instructions

Make Crispy Rice: oil into to small skillet. Add your rice and press down flat along the bottom of the pan like a rice pancake. We are going to cook this on medium heat 5-6 minutes or so until the rice is crispy and golden on the bottom & crisp all the way through. Flip it carefully and cook another 5 minutes until golden. Do not stir. Instead, use a spatula or spoon to occasionally press the rice flat while it cooks.
Make Tzatziki: In a small bowl, add ¾ cup plain tzatziki, chopped dill, grated cucumber, minced garlic & juice of lemon. Add salt and pepper and stir. Add more of anything you want until it's perfect. If using a big garlic clove, start with half. Add more lemon if you like it lemony, etc. If it's very yogurty, add some salt.
Make Chili Butter: In skillet you are going to cook your eggs, make chili butter. Add unsalted butter, smoked paprika, red pepper flake, cayenne to skillet on medium heat. Melt butter and heat until starting to bubble (1-2 mins) & it's a gorgeous orange color. This will bloom your spices. Pour into small bowl or dish and set aside. Keep skillet off the heat & do not clean it off. Finally, fry your eggs in buttery spices.
Finally, using same pan, fry eggs. In chili butter pan, crack however many eggs you are serving. Season with salt. Fry until whites are firm & yolks are runny. You can gently flip for over easy, but I love a sunny side up in this instance. Cook to desired doneness.
Assemble: put tzatziki on the bottom of bowl & top with both eggs. Drizzle everything with chili butter. Add fresh herbs or cucumber slices if you’d like, maybe a squeeze of lemon. Add crispy rice on the side or in the bowl. Serve immediately.

Notes

Tzatziki & chili butter can be made ahead of time up to 5 days in advance. I love to make extra so I can have it for breakfast multiple mornings. Reheat butter in microwave in 5 second increments.
Chili butter: feel free to use regular paprika, I just love the smoky flavor here. Any chili flake will do, traditionally it is Aleppo Pepper. If you have Aleppo pepper it is a lovely addition.
Make the eggs however you want! Traditionally they are poached, but I love an over easy or fried egg and keeping with the same skillet the entire time.

Nutrition