Craving a hearty, flavor-packed breakfast or brunch that feels both indulgent and sophisticated? This Turkish Egg Rösti with Yogurt and Chili Oil is the perfect choice. Combining crispy golden rösti, creamy garlic-infused yogurt, silky poached Happy Eggs, and a vibrant chili oil drizzle, this dish is a feast for the senses. Whether you're hosting brunch or treating yourself to an elevated meal at home, this recipe is a guaranteed crowd-pleaser.

Packed with bold spices like cumin and paprika, this dish nods to its Turkish inspiration while leaving room for personal touches. From the crunch of rösti to the refreshing mixed greens and the zesty yogurt, every bite delivers a perfect balance of textures and flavors. Serve it as is, or garnish with feta, olives, or extra chili oil for an added kick. Let’s transform your table with this irresistible dish.

Turkish Egg Rösti with Yogurt and Chili Oil

1-2 Servings 

Ingredients

Rösti:

- 2 large russet potatoes 

- 2 tablespoons olive oil 

- 2 tablespoons unsalted butter (optional)

- 1 small onion, finely grated or chopped

- 1/2 teaspoon cumin

- 1/2 teaspoon paprika

- Salt and freshly ground black pepper, to taste

Poached Eggs:

- 2 large Happy Eggs (1 per serving)

- 1 tablespoon vinegar

- Salt, to taste

Yogurt:

- 1/2 cup plain Greek yogurt (or Turkish yogurt if you have it)

- 1-2 small garlic cloves, minced (optional, for extra flavor)

- 1 lemon

- 2 sprigs mint

- Salt, to taste

Chili Oil:

You can purchase pre-made chili oil if desired.

- 1 tablespoon olive oil

- 1/2 teaspoon paprika (smoked or sweet)

- 1/4 teaspoon red pepper flakes (or Aleppo pepper for a Turkish touch)

- A pinch of salt

Mixed Greens:

- 1 cup mixed greens (e.g., arugula & frisée preferred)

- 1/2 bunch cilantro 

- 1/2 tablespoon olive oil

- 1/2 teaspoon lemon juice or vinegar

- Salt and freshly ground black pepper, to taste

- 2 tablespoons crumbled feta cheese or Turkish beyaz peynir (optional)

Optional Toppings:

- A couple of Kalamata olives, pitted and chopped

- A spoonful of yogurt (for extra tang)

Instructions

1. Prepare the Rösti:

   - Peel the potatoes (optional) and coarsely grate them.

   - Place the grated potatoes in a kitchen towel or cheesecloth and squeeze out excess moisture.

   - Mix the grated potatoes with onion, cumin, paprika, salt, and pepper.

2. Cook the Rösti:

   - Heat olive oil (and butter, if using) in a skillet over medium-high heat.

   - Press the potato mixture into the pan, forming an even layer. Cook 4–5 minutes per side until golden and crispy. Set aside.

3. Prepare the Yogurt:

   - Mix yogurt with garlic (if using), salt, and lemon juice. Stir and set aside.

4. Poach the Eggs:

   - Bring a shallow pan of water with vinegar to a gentle simmer.

   - Crack eggs into small bowls and slide them into the water. Poach for 3–4 minutes until the whites set. Remove with a slotted spoon.

5. Prepare the Chili Oil:

   - Heat olive oil in a small pan. Add paprika, red pepper flakes, and salt. Stir for 30 seconds and remove from heat.

6. Prepare the Greens:

   - Toss mixed greens with olive oil, lemon juice, salt, and pepper. Add crumbled feta or beyaz peynir if desired.

7. Assemble the Dish:

   - Place rösti on a serving plate. Spread yogurt over it.

   - Top with poached eggs and drizzle chili oil.

   - Garnish with parsley, dill, olives, or extra yogurt if desired.

Elevate your breakfast game with this recipe and enjoy the perfect harmony of rich, creamy, spicy, and fresh flavors. Ideal for brunch with friends or a special morning treat, this Turkish-inspired dish is sure to become a favorite in your kitchen.