Turkish Eggs with Roasted Roots

Name: Turkish Eggs with Roasted Roots
Prep time: 25 min
Total time: 50 min
Yield: 2 plates
Ingredients: ½ lb, halved Sunchokes; 2, cubed Beets; 1, cubed Japanese sweet potato; 1 tbsp Za'atar; ¼ cup Olive oil; ¾ cup Fogato tzatziki; 2 tbsp toum, or 1 clove Toum or grated garlic; 2–4 Eggs; 2 tbsp, to finish Olive oil; 1–2 tsp Fogato Aleppo honey; ½ tsp Sumac; 2 tbsp, chopped Pistachios

Tzatziki-toum base, poached egg, sumac olive oil, Aleppo honey, pistachios.

Ingredients

½ lb, halved Sunchokes
2, cubed Beets
1, cubed Japanese sweet potato
1 tbsp Za'atar
¼ cup Olive oil
¾ cup Fogato tzatziki
2 tbsp toum, or 1 clove Toum or grated garlic
2–4 Eggs
2 tbsp, to finish Olive oil
1–2 tsp Fogato Aleppo honey
½ tsp Sumac
2 tbsp, chopped Pistachios

Steps

Roast the sunchokes, beets and sweet potato with oil, salt and za'atar at 425°F until crispy.
Stir the toum into the tzatziki and spread it on plates.
Poach the eggs in barely simmering water with a splash of vinegar.
Warm the olive oil with the sumac until it sizzles.
Pile the roots on the yogurt, add the eggs, spoon over the sumac olive oil, drizzle with Fogato Aleppo honey and finish with pistachios.

The roots keep 4 days; poach the eggs fresh.

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