Eden Grinshpan makes Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt
Top Chef Canada host and Eating Out Loud author Eden Grinshpan dices, poaches, and swooshes her way through this Turkish-inspired poached eggs recipe with harissa and tabbouleh.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters .
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt
Serves 2
Poached Eggs with Freekeh Tabbouleh
- 1 teaspoon kosher salt
- 2 tablespoons distilled white vinegar
- 4 large eggs
- 1/4 cup plain yogurt with a large pinch of salt
- 2 tablespoons harissa, store-bought or homemade, plus more as needed
- Freekeh-Celery Tabbouleh
- Aleppo pepper or red chile flakes
- Flaky sea salt
Freekeh-Celery Tabbouleh
- 2 cups cooked cracked freekeh
- 2 cups chopped fresh parsley
- 2 cups chopped fresh dill
- 2 celery stalks, finely diced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Grated zest and juice of 1 lemon
- 1 teaspoon kosher salt
Poached Eggs with Freekeh Tabbouleh
- Fill a medium pot with about 5 inches of water and add the kosher salt. Bring the water to a boil over medium-high heat. Add the vinegar and create a gentle vortex in the water by swirling it in a circle with a spoon. Reduce the heat to low and carefully crack the eggs into the water one at a time. Continue gently stirring in a circular motion to keep the egg whites from getting too wispy. Cook for 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels to drain.
- Schmear the bottom of two bowls with the lemony yogurt , then top with 2 poached eggs. Drizzle with the harissa . Mound the tabbouleh next to the eggs, sprinkle everything with Aleppo and sea salt, and serve
Freekeh-Celery Tabbouleh
- In a large bowl, mix together the freekeh, parsley, dill, and celery. Add the olive oil, lemon zest, lemon juice, and salt and mix once more to combine.
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Lobby Time Kevin MacLeod
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