Turkish Inspired Baked Eggs reminds me of the homey cooking I was treated to while working in Turkey. It is a bright tomato and chick pea saucy stew in which you bake/poach eggs until they are just set. The perfect bite should be scooped up from the pan with flat bread, catching a bit of the veg with a glorious bite of baked egg with golden, soft yolk. You can make it a bit more fancy by baking the eggs in individual pans of sauce for a dinner party, but it is best eaten from the main skillet family style. That is one of the best parts of eating with friends in Turkey, the shared feast placed around a central mat, everyone passing portions and plates, dipping into platters with your flat bread, and sharing the meal in a way that is more than just sitting around the table together.
This is also a recipe that was requested by some dear friends, Jill and Sean from Blue Gate Farm in Iowa. Jill and Sean got Dave and I hooked on farm fresh eggs. In fact, they’ve ruined us forever from store bought. We stumbled onto their farm (almost literally) from an amazing event that they organize each year called the Farm Crawl where a number of small farms highlight their wares and put together a ton of fun for anyone who wants to come by and visit. Dave and I belonged to the Blue Gate Farm CSA (Community Supported Agriculture) while in Iowa and “upgraded” our order to include their truly free range eggs and honey. At the end of that first season with the CSA Dave and I bemoaned the end of the lovely weekly boxes of vegetable treasures and the eggs, and we grumbled as we had to start buying the veg from the grocery store again, but we didn’t throw a hissy fit until that first Saturday breakfast of pancakes and eggs. Oh those despicable eggs…
I’ve always enjoyed eggs and honestly I didn’t notice a great difference when I first switched to the farm raised eggs. They certainly were prettier with the nice, tall standing golden yolks, and they were delicious, but they tasted like eggs to me. My poor taste buds simply didn’t recognize the shift until I tried to go back to the grocery store version. Dave and I took a bite and looked at each other with horror on our faces. What was this thing we were trying to eat? I quickly fired off an email to Jill imploring her that if there was any kindness in their souls they would still allow us to buy eggs from them over the winter. This started a lovely tradition where every other week Jill or Sean would show up to our favorite brewery (Peacetree Brewing in Knoxville, IA) with a cooler of eggs. We would come, buy a couple dozen eggs, eat a take out dinner from the local Chinese restaurant, and enjoy a lovely pint of our favorite frosty offerings from Peacetree. We still miss that ritual!
The Turkish Style Baked Eggs recipe is one that I put together to highlight those glorious eggs from Blue Gate Farm and the sense of community it inspires. It is a dish meant to be shared with friends and loved ones, served with tons of flat bread and preferably with a couple of pints of your favorite frosty beverage (a nice sparkling cider works well here too).
Note: Small children, pregnant women and those with compromised immune systems are generally discouraged from eating eggs that are not hard cooked. For our own little one, we scramble up an egg or two on the side and then serve his scrambled egg with a liberal dousing of the stew.
Turkish Inspired Baked Eggs
4 garlic cloves, finely chopped
1 medium onion, finely chipped
1 15 oz. can of chickpeas, drained and rinsed
2 tsp. smoked paprika
1 tsp. cumin, ground
1 tsp. coriander, ground
1 tsp. dried thyme
1 28 oz. can of diced tomatoes
1 tbsp. tomato paste
½ cup water
Flat bread (see Using Frozen Pizza Dough recipe)
Salt and pepper
- Preheat the oven to 425º.
- Heat a large non-stick skillet over medium high heat and add 1 tbsp. olive oil. When the oil is hot, tip the onions and garlic into the pan and sauté until soft but not browned.
- Add the chick peas to the pan along with the smoked paprika, cumin, coriander and thyme. Stir to combine and sauté for a couple of minutes, or until the spices start to give off a slightly toasty aroma.
- Add the diced tomatoes with their juices, tomato paste and water to the pan and stir to combine. Bring the sauce to a boil, reduce the heat to a simmer and partially cover the pan. Simmer for 15 minutes. The sauce will reduce a bit and concentrate its flavors, but you still want plenty of liquid.
- While the vegetables are simmering, prepare the flat bread. See Using Frozen Pizza Dough for directions, or simply warm up store bought flat bread in the oven.
- Taste the chickpea and tomato stew for seasoning and make any adjustments that you would like, adding a little more water if the sauce has reduced too much. Then make four shallow indentations in the stew to hold the eggs. This won’t be perfect, but it helps to keep the egg together and to mark where you want to drop them. Carefully break the eggs individually into a ramekin or small bowl, and tip them into the four indentations. Season the eggs with a dusting of salt, pepper and paprika.
- Place the skillet into the preheated oven and bake until the whites are just set but the yolks are still soft, about 5-8 minutes.
- Serve this directly from the pan at the table, alongside a fresh green salad and with copious amounts of flat bread. Enjoy!
Click here for a printable version of the Turkish Inspired Baked Eggs recipe.