Turkish Eggs
Equipment
- Stove
Ingredients
- 1 cup Greek Yogurt
- 1 garlic clove finely grated
- salt and pepper to taste
- 4 eggs large
- 1 TBSP white vinegar
- 2 TBSP olive oil extra virgin
- 2 TBSP butter unsalted
- 2 tsp Aleppo pepper or red pepper flakes
- 1 tsp paprika
- chopped herbs dill, parsley, mint (optional)
Instructions
- In a small bowl, combine the yogurt, garlic, salt and pepper. Set aside.
- Next, add the butter and olive oil to a small pan over medium heat. Once the butter has begun to melt, add the Aleppo pepper or red pepper flakes, and paprika. Allow the spices to bloom in the oil, stirring them frequently, and then turn off the heat. Set the mixture aside.
- Heat a medium-sized saucepan, filled with water, over medium heat until it comes to a simmer. Add the white vinegar to the pot and stir briefly. Reduce the heat to medium-low (you want to prevent this from boiling). Carefully crack each egg into a small bowl or ramekin, then gently pour it into the water. The eggs should have some space between them. Cook the eggs for approximately 3 minutes or until the white is opaque but the yolk remains bouncy and slightly runny. Remove the eggs with a slotted spoon and place them on a paper towel-lined plate.
- In a bowl of your choosing, add the garlicky yogurt mixture. Top with two poached eggs, and drizzle the hot pepper butter and oil mixture over the top. Garnish with herbs like parsley, dill, or mint! Serve with a piece of crusty bread for a delicious start to your day.
Nutrition
Calories: 417kcal | Carbohydrates: 5g | Protein: 22g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 362mg | Sodium: 252mg | Fiber: 0.4g | Sugar: 4g
