Turkish Egg Breakfast Recipe l Asian-Style CILBIR | Nam Nam The Clumsy Chef

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess, while sour cream is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

red pepper flakes

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor while being cost-effective.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

Prepare the yogurt mixture by mixing greek yogurt, cream cheese, salt, black pepper, grated garlic, chopped coriander, and cayenne pepper until smooth.

In a saucepan, bring 1L of water to a simmer and add white vinegar.

Poach the eggs in the simmering water until the whites are set and yolks remain runny, about 3-4 minutes.

In a small pan, heat coconut oil over medium heat and add chopped coriander and green Thai chili, cooking until fragrant.

In another small pan, melt butter and stir in Hot Korean Pepper Flakes, smoked paprika, and cumin powder until combined and fragrant.

Spread the yogurt mixture on a plate, carefully place poached eggs on top, and drizzle with the butter-chili oil.

Garnish with additional chopped coriander and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens