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 granulated garlic
1–2 eggs per person
1 tbsp white wine vinegar
6 oz Greek yogurt
1 lemon, juiced
kosher salt, as needed
1 stick butter
4 garlic cloves, grated
3 oz walnuts, chopped
1 ½ 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, 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 15-20 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 3 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 lemon juice. Season with salt to taste.
In another small saucepan, melt the butter over medium-low heat. Stir in the grated garlic, walnuts, and smoked paprika. Bring the mixture to a bubble and cook for a minute or so. 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.