Nutritious, filling and colorful, these Turkish Eggs really hit the spot for a weekend brunch. It includes pumpkin and a pinch of chili for a flavorful kick!
Read on for how to make this delicious recipe by MFCH contributor, Elise Dumas.
Photography & recipe by Elise Dumas
Find more of these recipes in March/April 2020 edition of My French Country Home.
- 4 large organic eggs
- 4 tbsp Greek yogurt or labneh
- 2 tsp sumac
- juice of one lemon plus half a lemon to serve
- 2 tbsp olive oil
- 2 pinches dried chili
- 1 large handful chopped mint leaves, parsley, chopped chives and dill
- Guérande salt and pepper
- 200 g pumpkin
- Farmhouse bread to serve
Preheat the oven to 350°F (180°C).
Peel the pumpkin and chop into cubes.
Brown in a frying pan with 1 tsp olive oil. Set to one side.
Cook the soft boiled eggs in water with some vinegar. Once cooked, gently place them in cold water to peel them easily.
Serving into two bowls, add the yogurt, sumac, olive oil, lemon juice, then soft boiled egg chopped in half. Top with the herbs, chili and roasted pumpkin and an extra squeeze of lemon.
Season and serve with toasted farmhouse bread.