These Turkish Eggs with Spiced Chickpeas & Homemade Naan might just be my new favorite recipe on the blog!
I’m always looking for new eggs dishes, simply because I eat them so often. And while I love a simple meal of scrambled eggs and toast, I like to have a few much more flavorful ideas in my back pocket when I have a little extra time (like this egg shakshuka).
These Turkish eggs have been my latest obsession. Creamy yogurt, poached eggs, a flavorful garlic butter walnut sauce, spiced chickpeas, feta cheese, and fresh herbs! Plus, a fresh batch of homemade naan to serve alongside.
It is so, so good.
The dough for the naan bread should be made first, as it needs to rise for about an hour. That’s just enough time to prep your other ingredients, like roasting the chickpeas, mixing the yogurt, and preparing the garnishes. Once the naan dough is ready, it simply gets divided, rolled out, and cooked on a screaming hot surface. I find the best thing to use is a cast-iron skillet.
The naan bread goes down on the plate first, and then you just layer all of the components on top. Yogurt spread on top of the naan, which is flavored with fresh, tangy clementine juice. Then the eggs. I typically like to poach one at a time in a small saucepan, so I’ll start this process while I’m cooking the naan. Then the garlic butter walnut sauce, which is flavored with lots of paprika (this is the magic to the dish).
For garnishes, the chickpeas add some texture with a subtle crunch. I like adding feta cheese, too, for that salty bite. Watercress and fresh dill are the finishing touches, with a little flaky maldon salt sprinkled on top to bring out all the flavors.
There’s just something about this combination of flavors and textures that is so intriguing. I promise you’ll be hooked once you try it.
Turkish Eggs with Spiced Chickpeas & Homemade Naan
Turkish eggs with homemade naan bread, a garlic butter walnut sauce, and spiced chickpeas
Homemade Naan Bread
- ¼ cup warm water
- ¾ tsp dry active yeast
- 2 tsp granulated sugar
- 1 cup greek yogurt
- ¾ cup warm milk
- 4 cups all-purpose flour, plus more as needed
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp kosher salt
- olive oil, as needed
- more kosher salt, as needed
- 1 (15oz) can chickpeas (also called garbanzo beans)
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ½ tsp garlic powder
- 1–2 eggs per person
- 1 tbsp white wine vinegar
- 6 oz Greek yogurt
- 1 small clementine, juiced
- kosher salt, as needed
- 4 tbsp butter
- 4 garlic cloves, grated
- 1 oz walnuts, chopped
- 1 tsp smoked paprika
- feta cheese, crumbled
- fresh dill leaves
- flaky maldon salt
Homemade Naan Bread
- Whisk together the warm water, dry active yeast, and sugar in a large bowl until the yeast is dissolved. Let sit for 10 minutes until the yeast begins to foam.
- Whisk in the Greek yogurt and warm milk until smooth.
- In a separate bowl, mix the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet, stirring with a wood spoon until the mixture starts to come together.
- Use your hands to knead the dough, picking up all the loose bits and forming the dough into a ball. Once formed, place it in the bottom of the bowl and cover with a damp cloth. Let rest in a warm place for 1 hour, or until the dough doubles in size.
- Once the dough has risen, cut it into 8 equal pieces (or 16 for smaller breads) and form them into balls. Use a lightly floured rolling pin to roll out each dough ball into an oval shape on a lightly floured surface. You’ll want the dough to be about ¼” thick. Keep covered with a cloth.
- Heat a cast-iron skillet over medium-high heat. Once smoking hot, brush one of the pieces of dough with a coating of olive oil. Lay the dough into the hot pan. Cover with a lid and cook for a minute. Remove the lid, flip the dough, and continue to cook for another minute or so until cooked through.
- Transfer the naan to a plate, brush the top side with more olive oil, sprinkle with a pinch of salt, and keep covered to stay warm and soft. Repeat with the remaining pieces of dough.
- Meanwhile (while the naan dough rises), preheat the oven to 425°F. Rinse and drain the chickpeas. Dry well.
- Add the chickpeas to a small bowl and toss with the extra virgin olive oil, smoked paprika, salt, and garlic powder. Spread the chickpeas onto a baking sheet and roast for 20-25 minutes until crispy.
- Let cool and set aside.
- Fill a small saucepan with water. Bring to a gentle simmer and add a tablespoon of white wine vinegar. Working in batches (I like to go one by one, but you could also do about 2-4 at a time), poach the eggs by creating a “vortex” in the water with a fork and gently cracking the egg right into the center.
- Maintain the water at a simmer while you poach the egg for about 4 minutes for a runny yolk.
- Use a slotted spoon to gently transfer the egg to a plate lined with paper towels.
- Repeat until all of the eggs have been poached.
- Meanwhile, whisk together the Greek yogurt and clementine juice. Season with salt to taste.
- In another small saucepan, melt the butter over medium heat. Stir in the grated garlic, walnuts, and smoked paprika. Bring the mixture to a bubble and cook until the butter begins to brown. Turn off the heat & set aside.
- At this point, you can drop the eggs back in the water for a few seconds to reheat them if needed.
- Place a piece or two of naan on a plate and spread a few dollops of the yogurt over top. Place 1-2 eggs on top of the yogurt.
- Drizzle the butter and walnut mixture over top. Garnish with the spiced chickpeas, feta cheese, a small handful of watercress, fresh dill, and flaky maldon sea salt.