This dish is inspired by classic Turkish eggs, reimagined with a creamy hummus base and a modern brunch twist. Soft eggs rest on a silky layer of hummus and Greek yogurt, finished with tobiko for a subtle salty crunch and chili flakes for gentle heat. Served with sweet potato bread, it becomes a balanced, comforting, and elegant breakfast that works just as well for brunch.
Ingredients
For the base
- 200 g hummus
- 150 g Greek yogurt (full-fat preferred)
- 1 small garlic clove, finely grated (optional)
- Salt, to taste
For the eggs
- 4 eggs
- Water, for cooking
- 1 tablespoon white vinegar (optional, for poaching)
For topping
- 2–3 teaspoons tobiko
- Chili flakes, to taste
- Olive oil, for drizzling
To serve
- Sweet potato bread, lightly toasted
Instructions
1. Prepare the hummus and yogurt base
In a bowl, mix the hummus and Greek yogurt until smooth and creamy. Add grated garlic if using and season lightly with salt. Spread the mixture onto serving plates, creating a thick, even layer.
2. Cook the eggs
Bring a medium pot of water to a gentle simmer. Add vinegar if poaching.
Crack each egg into a small bowl and carefully slide it into the water. Cook for 2½–3 minutes, until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain well.
3. Assemble the dish
Place the warm eggs on top of the hummus and yogurt base. Spoon a small amount of tobiko over each egg.
4. Finish and serve
Drizzle with olive oil and sprinkle with chili flakes to taste. Serve immediately with slices of sweet potato bread for scooping.
Serving Suggestions
This dish is best enjoyed warm, with soft yolks mixing into the creamy base. It pairs well with fresh herbs such as dill or parsley, and a simple green salad on the side makes it a complete brunch plate.
Tips & Variations
- For extra richness, finish with a small knob of melted butter infused with chili or paprika.
- If tobiko is unavailable, try capelin roe or lightly salted salmon roe.
- A squeeze of lemon over the hummus base adds brightness and balance.
- This dish also works beautifully with flatbread or sourdough if sweet potato bread is not available.
