An affair of feta & olives

Today I am completely smitten by an article in the May Food & Wine about Defne Koryurek, a Turkish butcher, restaurateur and tastemaker. The photos show a gorgeous meat market in Istanbul, unlike anything I've ever seen. A designer showcase, really.

Her recipe for Poached Eggs with Baked Feta and Olives is one of the first things she served at her restaurant. I think it sounds delicious for breakfast, lunch or dinner. And look at this gorgeous photo from Food & Wine.

I'm going to give a whirl this weekend.

Poached Eggs with Baked Feta and Olives
6 3-inch squares of rosemary focaccia, halved horizontally
2 tablespoons extra-virgin olive oil, plus more for brushing
10 ounces feta cheese, cut into 6 slabs
Aleppo pepper or chili powder for sprinkling
6 large eggs
Salt
18 pitted kalamata olives
1 tablespoon chopped sage

Preheat the broiler and position a rack 6 inches from the heat. Bring a large, deep skillet of water to a simmer. Brush the focaccia with olive oil and broil until lightly toasted. Put a slab of feta into each of 6 individual gratin dishes. Drizzle each slab with 1 teaspoon of the oil. Sprinkle lightly with Aleppo or Chili powder and broil for 2 to 3 minutes, until lightly browned and sizzling.

Meanwhile, crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes. (Cook longer if you want the yolks firm.) Using a slotted spoon, transfer the eggs to the gratin dishes and season with salt. Sprinkle with the pepper, the olive and sage. Serve with the focaccia.

Serves 6.

Source: Food & Wine, May 2008