Yogurt Lovers' Turkish Eggs

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

Get a large pot of not quite boiling water on the stove.

In a small bowl, mix together 1 cup of homemade Greek-style yogurt at room temperature, 1 clove of minced garlic, 1 teaspoon of fresh lemon juice, and 0.5 teaspoon of salt to make the garlic yogurt sauce.

In a small saucepan, place 3 tablespoons (45 g) of butter cut into small cubes and add 2 teaspoons of Aleppo pepper.

If you don't have Aleppo pepper, you could mix together mild paprika and a pinch of cayenne.

Strain the egg through a sieve, transfer it into a ramekin, and then pour the egg into the water from that ramekin to poach.

Add a little bit of vinegar to the water to help with poaching the eggs.

Poach the eggs for around 3 minutes.

Remove the poached eggs with a slotted spoon and drain on some paper towel.

Heat the butter sauce on the stove until it's nice and bubbly and fragrant, but not burnt.

Distribute the yogurt between two serving dishes and place two poached eggs over the top.

Spoon the hot butter sauce over the eggs.

Finish with some chopped dill, chopped parsley, and a sprinkle of flaked salt.

Serve immediately with some toasted Turkish bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens