This recipe was donated to us by our friend and customer Tyler, who says it’s his go-to brunch dish for special occasions. He claims to have found it in Yotam Ottolenghi’s book Plenty, but he’s adapted it heavily to make it his own. We present it below in Tyler’s words (with our own itty-bitty additions).
It’s a perfect way to show off our Urfa Biber chiles from Turkey – with no other dominant flavour, the smoky, earthy flavour of the Urfas really takes centre stage. The quantities in this recipe are all approximate. Use however much of each ingredient seems right.
Large bunch of fresh spinach (most of a bag, depending on how many you’re serving)
Leeks, finely chopped (about 1 Tbsp per 2 eggs)
4-5 cloves garlic
Delicious Turkish eggs! This recipe is easy and tastes delicious. One thing that is unclear is the amount of Urfa Biber to use; recipe calls for 1/2 tsp but the amount of butter in the sauce is increased based on the amount of eggs being prepared – should the amount of Urfa Biber increase too or is that 1/2 tsp enough for say, 6 TBSP butter?
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March 01, 2019
I would think it means 1/2 tsp per 1-2 table spoons of butter required for the eggs.