🇹🇷 Turkish

Eggs Zeytinyagli

Name: Eggs Zeytinyagli
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: to taste Salt; 2, halved and sliced Onion; 2 Tomato; 4 cloves, crushed Garlic; 1 Lemon; 2 tbsp Olive Oil; 6 Eggs; 2 Bay Leaf; 500 ml Stock or Broth; 1 tsp Urfa Pepper Flakes

🇹🇷 Turkish

Zeytinyağlı — eggs cooked gently in olive oil, served cold the Turkish way. About 65 minutes from fridge to table.

Prep 15 min Cook 50 min Serves 4 Hard

Ingredients

Saltto taste
Onion2, halved and sliced
Tomato2
Garlic4 cloves, crushed
Lemon1
Olive Oil2 tbsp
Eggs6
Bay Leaf2
Stock or Broth500 ml
Urfa Pepper Flakes1 tsp

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Brown the eggs deeply in the Olive Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the urfa pepper flakes.
3
Return the eggs, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the eggs yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: TURKISH EGGS BY COOKING ORNA | Cooking ORNA · on YouTube