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Turkish Eggs

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A delightful breakfast dish featuring poached eggs over garlicky yogurt, drizzled with spiced butter.

Ingredients

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  • 4 large eggs
  • 1 cup Greek yogurt
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • Salt to taste
  • Fresh herbs such as dill or parsley for garnish

Instructions

  1. Bring water to a gentle simmer in a saucepan. Carefully crack the eggs into the water one at a time, poaching them until they reach your desired doneness—approximately 3-5 minutes for perfect, runny yolks.
  2. While the eggs are poaching, mix the Greek yogurt with the minced garlic in a bowl. Add a pinch of salt, stirring until it’s well blended and creamy.
  3. Melt the butter in a small saucepan over medium heat. Once melted, sprinkle in the red pepper flakes and smoked paprika. Cook until fragrant—about a minute.
  4. To serve, spread a generous layer of the garlic yogurt onto a plate. Gently place the poached eggs on top.
  5. Drizzle the spiced butter over the poached eggs, allowing it to mingle with the yogurt.
  6. Sprinkle fresh herbs over the top to add color and aroma.

Notes

Store components separately in airtight containers. Garlic yogurt will keep for about 3 days in the fridge. Poached eggs are best eaten fresh.

Nutrition

Find it online: https://recypez.com/turkish-eggs/

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