Recipe: Turkish eggs
Odeon brings the bold flavours of Andalusian cuisine to the heart of Christchurch, serving Mediterranean classics with a distinctive twist.
Having made its mark on Ōtautahi’s evening dining scene, the restaurant now launches a vibrant new brunch offering. These Turkish Eggs are perfectly poached and served with labneh, paprika butter, zhoug, crispy fried onion, feta, and garlic pita – a seriously delicious start to the day. Odeon is open for brunch Tuesday to Friday from 10am to 3pm, and on weekends from 8.30am to 3pm.
SERVES 1
2 eggs
100g labneh
5g paprika
100g butter
100g mixed herbs
150ml oil
3g coriander powder
3g cumin powder
1 lemon, juiced
10g feta
5g fried onions
3g salt
1 pita bread per serving
Season your yoghurt with salt and hang it in a cloth for two hours to strain.
Melt the butter in a pot, add the paprika, and cook until it turns a deep red.
Blend the mixed herbs of your choice with the spices, lemon juice, and a pinch of salt to make the zhoug.
In a pot, bring two cups of water and two tablespoons of vinegar to a simmer. Poach the eggs gently, then place them on a towel-lined tray to drain.
Heat the pita bread on a grill or in a pan. Spread the labneh onto a plate and make a well in the centre.
Place the poached eggs, patted dry and lightly salted, in the middle of the labneh. Pour over the paprika butter.
Spoon the zhoug on top and finish with a sprinkle of fried onions and crumbled feta. Add a final pinch of salt to taste.
Serve the warm pita bread on the side.