Turkish Eggs

Ingredients

• 1 cup Plain Yogurt (full‑fat or Greek for extra creaminess)
• 2 tablespoons Unsalted Butter (softened, then melted)
• 1 teaspoon Aleppo Chili Flakes (mild, fruity heat)
• 1 pinch Salt (adjust to taste)
• 1 teaspoon White Vinegar (adds brightness)
• 1 tablespoon Fresh Parsley (chopped, for garnish)
• 4 slices Bread Slices (leftover) (any sturdy bread; toasted)

Instructions

1. Gather Ingredients & Equipment

   Measure out yogurt, butter, Aleppo chili flakes, salt, vinegar, herbs and bread. Set out the saucepan, mixing bowl, whisk, spoon and toaster.

   Time: PT2M

2. Melt Butter with Flavorings

   Place the butter in the small saucepan over low heat. When just melted, stir in the pinch of salt and the teaspoon of vinegar. Remove from heat as soon as the mixture is smooth.

   Time: PT3M

   Temperature: low

3. Combine Yogurt and Butter Mixture

   In the mixing bowl, add the cup of yogurt. Slowly pour the warm butter‑vinegar mixture while whisking to create a smooth, creamy spread.

   Time: PT3M

4. Add Heat and Season

   Stir in the Aleppo chili flakes and taste. Add a tiny extra pinch of salt if needed.

   Time: PT1M

5. Toast the Bread

   Toast the bread slices until lightly golden and warm (about 2 minutes). You may use a toaster, oven, or grill pan.

   Time: PT2M

   Temperature: medium

6. Assemble & Garnish

   Spread a generous spoonful of the yogurt‑butter mixture onto each toast. Sprinkle chopped parsley (or your chosen herb) over the top.

   Time: PT1M

7. Serve Immediately

   Arrange the topped toasts on a serving plate and enjoy while warm.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

6 g

Fiber

1 g