Today’s egg is better than tomorrow’s hen—Turkish proverb
Sometimes I come across a dish that I just have to savor. And savor can be eating slowly, but that is never going to happen. So in this case savor is writing about it as soon as I can and keeping its memory alive amongst my hordes of readers.
This Turkish-Style egg dish is one of those meals I couldn’t get enough of. This isn’t your grandma’s or your ma’s Saturday breakfast meal to eat in a rush to begin your day. (Though it could be). My history of breakfast foods did not include these assorted tastes for my morning start-the-day. Yogurt, garlic, chili pepper, and smoked paprika give this dish a wonderful savory taste. But no worries for all you breakfast purists, there are still eggs and bites of toast and salt and butter.
This recipe came from Bon Appetite. I did not have any fresh herbs for garnish as there is a wind-chill of two degrees today and a run to the store was not an option, otherwise the recipe was followed to the letter and was so very good.
So for all of you who wonder what the Turks eat for breakfast, one more mystery solved. You’re welcome.