Turkish Eggs

Sunny-Side Up Eggs, Cherry Tomatoes, Yogurt Sauce, Aleppo Butter, Crispy Chickpeas, Herb Oil, Mint, Dill, Toasted Country Loaf

Chefs Tyler and Aubrey O'Laskey of Perenn Bakery | Nashville, TN

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Adapted by StarChefs  |  MAy 2026  |  Photo: Alexander Zeren

INGREDIENTS

Yogurt Sauce:
1 cup full-fat sheep and cow's milk yogurt
1 teaspoon tahini
1 clove garlic, grated

Crispy Chickpeas:
Oil for frying
1 cup cooked chickpeas, strained and dried
Kosher salt
Za'atar

Aleppo Butter:
4 tablespoons high-fat butter
1 teaspoon Aleppo pepper

To Assemble and Serve:
Yield: 1 serving
6 cherry tomatoes
Sunny-side up eggs
Torn mint leaves
Picked dill leaves
Herb oil
Flaky salt
Grilled country loaf

METHOD

For the Yogurt Sauce:
In a mixing bowl, combine yogurt and tahini. Stir in garlic. Set aside.

For the Crispy Chickpeas:
In a saucepan over high flame, heat oil to 350°F. Add chickpeas and fry until golden and crispy. Transfer to a paper towel-lined plate and let drain. Season with salt and za'atar. Set aside.

For the Aleppo Butter:
In a small saucepan over medium heat, melt butter. Stir in Aleppo pepper. Reduce heat and keep warm.

To Assemble and Serve:
In a sauté pan over medium heat, warm cherry tomatoes. Set aside. Spoon Yogurt Sauce into the center of a shallow serving bowl. Create well in the middle of Yogurt Sauce. Place eggs in well. Top with warmed tomatoes and Crispy Chickpeas. Garnish with mint, dill, and flaky salt. Finish with drizzle Aleppo Butter and herb oil. Serve with bread.

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