Description
Turkish eggs are a delightful breakfast that combines poached eggs over creamy yogurt, topped with spiced butter. This vibrant dish will elevate your morning routine and tantalize your taste buds.
Ingredients
Scale
- 4 large eggs
- 1 cup full-fat Greek yogurt
- 2 tbsp unsalted butter
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- Fresh cilantro or dill for garnish
Instructions
- Crack each egg into a separate bowl for easy poaching.
- Gently warm the Greek yogurt in a small saucepan over low heat for about 3-4 minutes until heated through.
- In a medium pot, bring water to a light boil. Create a gentle whirlpool and carefully slide in each egg, poaching for about 3-4 minutes until whites are set and yolks remain runny.
- Meanwhile, melt the unsalted butter in another small saucepan over medium heat. Stir in smoked paprika and cayenne pepper, cooking for about 1 minute until fragrant.
- To serve, spoon warm Greek yogurt onto plates as a base, top with poached eggs, drizzle generously with spiced butter, and garnish with fresh herbs.
Notes
- For added creaminess, consider using labneh instead of Greek yogurt.
- Adjust the spice level by modifying the amount of cayenne pepper or adding chili flakes.
- Use room temperature eggs for better poaching results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 370mg