Turkish Breakfast 😍 Recipe by Chef Hafsa

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese is lower in fat and calories.

sucuk

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is leaner and often more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is a lower-calorie sweetener.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and versatile.

Add 1/2 cup of yogurt to a bowl.

Add finely chopped coriander leaves, 1/4 tsp of salt, 1/4 tsp of black pepper powder, 2-3 pieces of finely chopped garlic, and the juice of 1 small lemon to the yogurt.

Mix the ingredients well to make a yogurt sauce.

If a creamy texture is desired, add 2 tbsp of mayonnaise and mix again.

Transfer the yogurt sauce to a serving plate and spread it out.

Boil water in a casserole and reduce the flame to low once boiling.

Add 1 tbsp of vinegar and 1/2 tsp of salt to the water.

Crack an egg into a bowl and gently add it to the center of the simmering water.

Cover and cook the egg for 2 minutes for poaching.

Repeat the poaching process for additional eggs, ensuring to swirl the water before adding each egg.

Once cooked, place the poached eggs on a tissue paper to absorb excess water.

Add the poached eggs on top of the yogurt sauce on the serving plate.

Melt 2 tbsp of butter in a pan over low flame, add a little bit of red chili, and chopped coriander leaves.

Pour the melted butter over the poached eggs to temper them.

Serve with crispy toasted bread.

Equipment Needed

Spice Level:

Dietary

Allergens