Poached Eggs with Baked Feta and Olives
"Defne Koryürek created this recipe, a.k.a. Eggs alla Kortun, when she and her husband, Vasif Kortun, were living in New York City in the '90s. He loved the combination of toasted bread, poached eggs, sizzling feta and olives, so she decided to name the dish after him. When they returned to Istanbul, Koryürek opened a café, Refika; this was one of the first things she put on the menu. She says, "To our delight, it sold like crazy!"..."
INGREDIENTS
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Six 3-inch squares of rosemary focaccia, halved horizontally
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2 tablespoons extra-virgin olive oil, plus more for brushing
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10 ounces feta cheese, cut into 6 slabs
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Aleppo pepper or ancho chile powder, for sprinkling
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6 large eggs
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Salt
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18 pitted kalamata olives
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1 tablespoon chopped sage
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