These stunning-looking boiled eggs are rolled in dill and served atop a hot mix of roasted capsicum, thin slices of basturma and Aleppo pepper for a good kick.
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 banana shallots, thinly sliced
- 5 garlic cloves, thinly sliced
- 100 g basturma, diced
- 350 g roasted capsicum, peeled, seeded and diced
- 5 g smoked paprika
- 2 g red Aleppo pepper
- sea salt, to taste
- 50 g biber salçasi (Turkish capsicum paste)
- 50 ml sherry vinegar
- 25 g toasted walnuts, chopped
- ½ bunch dill, leaves picked and finely chopped
- 3-4 eggs, soft boiled for 7 minutes, refreshed and peeled
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 4 as part of a spread.
- Heat the oil in a large frying pan over medium heat. Add the shallot and garlic and cook until translucent.
- Add the basturma, roasted capsicum, paprika and Aleppo pepper and cook for 3 minutes, stirring constantly. Add the roasted capsicum, paprika, red Aleppo pepper, season with salt and stir until fragrant. Stir in the biber salçasi and cook until all the ingredients have become jam–like in consistency.
- Stir in the vinegar and 100 ml water and bring to a simmer. Reduce the heat to low and simmer until the mixture is thick but not dry. Remove from the heat, stir in the walnuts and place in a shallow serving dish.
- Just before serving, gently roll the soft-boiled eggs in the dill and place over the top, then drizzle with a little extra olive oil.
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