Eden Grinshpan makes Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt

Play Me a Recipe

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 in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Eden starts listing them at 4:25) 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 (below)
• 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

1. 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.
2. Schmear the bottom of two bowls with the lemony yogurt (about a couple tablespoons each), then top with 2 poached eggs. Drizzle with the harissa (I like using the oil that settles on top—use more than you think you need). Mound the tabbouleh next to the eggs, sprinkle everything with Aleppo and sea salt, and serve

Freekeh-Celery Tabbouleh

1. 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.

Is there a recipe you'd like to hear us make? Email it to us at [e-mail].

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/