Spiced Eggs With Tzatziki

We can’t call these just scrambled eggs. At Ochre Bakery in Detroit, No. 4 on our Hot Ten list in 2019, they soft scramble eggs with turmeric and serve them with tzatziki; a big pile of greens; a very generous serving of very good butter; two holey slices of country bread; and a tiny bowl of cumin seeds, Aleppo-style pepper, and flaky sea salt. A quick word to the wise: Preground curry powder can go musty quickly. If your jar isn’t fresh, replace it for the sake of these buttery, fast-scrambled eggs.


  • 2 tsp. Aleppo-style pepper
  • 1 cup plain whole-milk yogurt
  • ½ cup finely chopped English hothouse cucumber
  • 1 garlic clove, finely grated
  • 1 Tbsp. finely chopped mint, plus leaves for serving
  • 1¾ tsp. kosher salt, divided
  • Parsley leaves with tender stems and dill sprigs (for serving)

Recipe Preparation

  • Toast cumin in a dry small skillet over medium heat, tossing, until slightly darkened and fragrant, about 2 minutes. Transfer to a small bowl; let cool. Mix in sea salt and Aleppo-style pepper; set aside.

  • Mix yogurt, cucumber, garlic, chopped mint, and ¾ tsp. kosher salt in a medium bowl; set tzatziki aside.

  • Whisk eggs, cream, and remaining 1 tsp. kosher salt in another medium bowl until very well combined. Heat butter in a medium nonstick skillet over medium until starting to foam. Add curry powder and cook, stirring, until fragrant and darkened in color, about 10 seconds. Pour in egg mixture and let eggs cook, undisturbed, until edges have just set, then scramble, tilting pan and turning eggs over onto themselves, until just cooked through, about 2 minutes.

  • Transfer eggs to a plate. Spoon reserved tzatziki alongside. Top with mint leaves, parsley leaves, and dill sprigs; sprinkle reserved spice mixture over.

  • Do Ahead: Tzatziki (without mint and cucumber) can be made 1 week ahead (the garlic flavor will intensify as it sits). Cover and chill.

Recipe by Ochre Bakery, Detroit, MIReviews SectionI made this for brunch today and it was so so good. The eggs are fluffy, rich, and perfectly spiced. The tzatziki is fresh and herby, the spice mix is great (although you might want to reduce the salt in it a bit if you want to use a lot of it, since the eggs and tzatziki are already well salted). I served it with sourdough toast and more fresh herbs and some salad greens and it was honestly perfect. It made me wish that I lived in Detroit so I could get this from the restaurant, but making it at home is the next best thing for sure.

Watch the video: Τζατζίκι με αβοκάντο (November 2021).