Turkish Eggs
These Turkish Eggs feature a creamy garlic yogurt base topped with oozy poached eggs and a spiced chili butter, ready in just 15 minutes. Serve with fresh bread for scooping up this delicious, high-protein breakfast or brunch.
Servings: 2 servings
Ingredients
- 2 cups plain full-fat Greek yogurt at room temperature
- 1 small garlic clove finely grated
- 4 large eggs
- 1 tablespoon vinegar
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon Turkish red pepper flakes or crushed red pepper flakes
- ½ teaspoon smoked paprika
- Kosher salt to taste
- fresh parsley or dill finely chopped
- warm naan or toasted bread, optional, for serving
Instructions
Prepare the Yogurt Base:
- In a bowl, mix the 2 cups plain full-fat Greek yogurt with 1 small garlic clove (grated) and ½ tsp of Kosher salt. Spread evenly onto two shallow bowls or plates and let sit at room temperature until you cook the eggs.
Poach the Eggs:
- Fill a saucepan with about 3 inches of water and bring to a gentle simmer (not boiling). Stir in the 1 tablespoon vinegar.
- Crack each of the 4 large eggs into individual small cups. One at a time, gently slide the eggs into the water.
- Cook for 2½ to 3 minutes for a soft yolk. Remove with a slotted spoon and lightly dab with a paper towel.
Make the Chili Butter:
- Melt the 1 tablespoon unsalted butter and 1 tablespoon olive oil in a small pan over medium heat. Once melted and slightly foamy, add 1 teaspoon Turkish red pepper flakes or crushed red pepper flakes and ½ teaspoon smoked paprika. Cook for 15 seconds, then remove from heat.
Assemble:
- Place 2 poached eggs over yogurt in each bowl, then spoon over with warm chili butter. Sprinkle with fresh parsley or dill (chopped). Serve with warm naan .
Notes
Storage:
- This dish is best eaten when freshly made, as the assembled dish won't store well. However, you can make individual components ahead of time and store them separately:
- Yogurt base: Once stirred together, place into an airtight container and store in the fridge for up to 3 days.
- Chili butter: Once cooked, allow to cool, transfer to an airtight container. Store in the fridge for up to 1 week. Gently warm in a small pot over low heat before serving.
- Poached eggs: Once the eggs have been cooked (it's best to slightly under-cook them if making ahead), allow to cool. Transfer to an airtight container filled with cold water. Store in the fridge for up to 2 days. To reheat, add to a pot of simmering water and cook for 30-60 seconds until heated through.
Nutrition
Calories: 385kcal | Carbohydrates: 9g | Protein: 34g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 397mg | Sodium: 232mg | Potassium: 459mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1266IU | Vitamin C: 0.5mg | Calcium: 287mg | Iron: 2mg