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.
- ½ cup warm water
- 1 tsp sugar
- 1 ½ tsp dry active yeast
- 2 ¼ cup AP flour
- ½ cup Greek yogurt
- 1 tbsp extra virgin olive oil
- 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
- 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
- Combine the warm water, sugar, and dry active yeast in a small bowl. Let sit for 10 minutes. The mixture should appear foamy. If not, the yeast is most likely dead and you may need to start over with new yeast.
- Add the flour to a larger bowl and create a well in the center of it. Pour in the yeast mixture, the Greek yogurt, and the extra virgin olive oil. Stir with a wooden spoon until the flour incorporates into the wet ingredients. Eventually, begin to use your hands to continue to pull the dough together. It may seem like the dough is too dry to come together, but if you keep working it with your hands, it will incorporate.
- Flip the dough out onto a clean surface and knead it for about 6 minutes. The dough should now be very smooth. Form the dough into a tight ball. Clean the large bowl out, dry it, and then coat it with a touch of olive oil. Add the dough ball to the bowl and cover it with a damp towel. Place the bowl somewhere warm and let the dough rise for 1 hour. It should double in size.
- Heat a large, greased cast-iron skillet over high heat (I simply coat the skillet with a light coating of olive oil before turning on the heat). Turn the dough ball out onto a cutting board and cut it into 8 pieces. Form each piece into a small ball. Roll each ball out to about 1/8 of an inch thick. When the skillet is smoking hot, place the first dough circle into it. Once puffed and slightly charred on one side, flip it over cook for another minute or two. Transfer the naan to a plate and cover to keep warm. Repeat the process with the rest of the dough.
- Meanwhile (while the naan dough rises), preheat the oven to 425F. 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 and bring to a gentle simmer. 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.