Turkish(Ish) Breakfast

Name: Turkish(Ish) Breakfast
Ingredients: 1 large egg (or 2); 1/4 cup diced cucumber; 1/4 cup finely chopped tomato; 1 teaspoon lemon juice; 2 teaspoons olive oil; salt and pepper; 1 teaspoon chopped flat leaf parsley (optional); 1 good-sized scoop (a couple Tbs.) thick (Greek-style) yogurt or labneh; fluffy flatbread or bread, for serving

9 ingredients

4 steps

Ingredients

1 large egg (or 2)
1/4 cup diced cucumber
1/4 cup finely chopped tomato
1 teaspoon lemon juice
2 teaspoons olive oil
salt and pepper
1 teaspoon chopped flat leaf parsley (optional)
1 good-sized scoop (a couple Tbs.) thick (Greek-style) yogurt or labneh
fluffy flatbread or bread, for serving

Directions

1

Bring a small pot of water to a boil. Add the egg and let it boil for 5 minutes. After 5 minutes, remove it and run it under cold water for a few moments.
2

While the egg is soft-boiling, stir together the cucumber, tomato, lemon juice, and olive oil with a good sprinkling of salt and pepper and the parsley, if using. Mound onto a plate and put the scoop of yogurt of labneh next to it.
3

Peel the egg under cold running water (I find this is the only way I can get the peel off a soft-boiled egg, and even then you do have to be careful. If it seems too futsy for your morning, you can always make a fried egg instead.). Once peeled, add it to the plate.
4

You can also add a spoonful of honey or jam next to the yogurt/labneh for spreading onto your bread. But, I skip it so that I can smash up the egg and stir the yolk and soft white together with the yogurt into the juices from the tomatoes and cucumbers. Then I eat the whole thing as a glorious mess, and use the bread to soak up the sauce.