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Turkish Eggs

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 450
A delightful dish featuring poached eggs served over creamy garlic yogurt, topped with a spiced butter sauce.

Ingredients

Dairy

  • 1 cup Greek yogurt (full-fat, creamy)

Seasoning

  • 1 clove garlic (finely grated (fresh))
  • Kosher salt and freshly ground black pepper (to taste) ((for seasoning yogurt))

Eggs

  • 4 large eggs (preferably room temperature)

Vinegar

  • 1 tablespoon white vinegar (or apple cider vinegar) ((for poaching eggs))

Butter

  • 4 tablespoons unsalted butter ((for spiced sauce))

Spices

  • 2 teaspoons Aleppo pepper (or 1 teaspoon sweet paprika + pinch cayenne)
  • 1 teaspoon paprika ((for spiced butter))
  • Chopped fresh herbs for garnish ((dill, parsley, or mint, optional))

Instructions 

  • Stir together Greek yogurt, grated garlic, salt, and pepper. Set aside.
  • Melt butter in a saucepan, add Aleppo pepper and paprika, stir for 1 minute, then remove from heat.
  • Strain eggs to remove watery whites, then transfer to ramekins.
  • Simmer water with vinegar, poach eggs for 3 minutes, then drain on paper towels.
  • Spread yogurt on plates, top with poached eggs, drizzle with spiced butter, and garnish with herbs.

Notes

For a richer flavor, use full-fat yogurt and fresh herbs.
Calories: 450kcal
Cost: $15
Course: Breakfast
Cuisine: Turkish
Keyword: Eggs