Turkish Eggs inspired Beans

Inspired by Turkish Eggs, this vegan-friendly brunch has a base of garlicky yoghurt, topped with herby, lemony butterbeans and a generous drizzle of chilli oil. A simple, yet delicious dish.

May I introduce you to my new favourite savoury brunch!

TURKISH EGGS

Traditionally Turkish Eggs are served with Poached Eggs on a bed of garlicky yoghurt and a spicy butter or chilli oil. Naturally I had to think of an alternative ingredient to use as a replacement for the eggs.

Butterbeans! I find Butterbeans are a great alternative to use as they creamy, high in protein and subtle in flavour on their own.

The butterbeans are heated through with a bit of vegetable stock, lots of fresh herbs and fresh lemon juice. So simple, but so delicious!

THE CHILLI OIL

Traditionally the chilli oil is made with Aleppo peppers.

Aleppo pepper is also known as Pul Biber, and have a slightly smoky and less spicy flavour than regular chilli flakes If you can’t get hold of it you can use a combination of smoked paprika and red chilli flakes.

I'm afraid the chilli oil is a necessity to the dish, in my personal opinion.

SERVE WITH

Crusty sourdough bread

Toasted Pita Bread

More fresh herbs.

ALTERNATIVES

Substitute the butterbeans for cannellini beans or other white beans.

Add fresh mint.

Serves 1 - 2

Time about 20 minutes

INGREDIENTS

1 cup vegan Greek style yoghurt (I used a soya based)
2 - 3 tbsp extra virgin olive oil, plus 1 extra for the beans
2 tsp Aleppo peppers (or 1/4 tsp smoked paprika and 2 tsp red chilli flakes)
2 garlic cloves, crushed
1/4 tsp smoked paprika
1/2 tsp ground cumin
1 can butterbeans, drained
1/3 cup vegetable broth (adjust as needed)
juice from 1/2 lemon
2 spring onions, chopped
about 1/4 cup chopped fresh parsley and dill (I did half and half)
Sea salt and crushed black pepper, to season

INSTRUCTIONS

First make the chilli oil by heating the olive oil on medium in a small saucepan. Once hot remove from the heat and stir in the Aleppo pepper flakes. Set aside.
Next, whisk together the yoghurt with 1 clove of garlic and a bit of sea salt (to taste). Set aside.
Heat a small saucepan. Once hot add 1 tbsp olive oil and the garlic. Stir for a few seconds before adding the smoked paprika and ground cumin.
Add the drained beans and about 1/4 cup of the vegetable stock and bring to boil.
Reduce the heat and simmer for about 5 - 8 minutes or until the sauce has thickened a bit.
(Depending on the quality of beans you might want to add more stock and cook them for a bit longer.)
Remove from the heat and stir in the lemon juice, the chopped spring onions and fresh herbs.
Season with salt and black pepper.
To assemble spoon the yoghurt on the plates. Spoon over the beans and drizzle with the chilli oil.
Sprinkle with a few more fresh herbs and serve with crusty bread.