Turkish Eggs and Poached Egg Hack

Ingredients

• 1 cup Plain Full‑Fat Yogurt (room temperature, smooth)
• 4 large Eggs (fresh, at room temperature)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 1 teaspoon Paprika (sweet or smoked, according to preference)
• ½ teaspoon Aleppo Pepper (or Crushed Red Pepper Flakes) (adds mild heat and fruitiness)
• ½ teaspoon Salt (to taste)
• ¼ teaspoon Fresh Black Pepper (freshly ground)
• 1 tablespoon Fresh Dill (optional) (chopped, for garnish)

Instructions

1. Prepare the Yogurt Base

   In a mixing bowl, combine the plain yogurt with salt, black pepper, paprika, and Aleppo pepper. Stir until smooth and the spices are evenly distributed.

   Time: PT3M

2. Make the Spiced Butter

   Place the butter pieces in a small skillet over low to medium heat. Melt gently, then add a pinch of extra paprika and Aleppo pepper, stirring for another 30 seconds until fragrant. Remove from heat.

   Time: PT2M

   Temperature: low to medium heat

3. Poach the Eggs

   Fill a large saucepan with about 4 inches of water, bring to a gentle simmer (small bubbles), then add a splash of vinegar (optional). Reduce heat so the water is barely moving. Carefully crack all four eggs into the water at once, spacing them apart. Poach for 3‑4 minutes for runny yolks or 5‑6 minutes for firmer yolks.

   Time: PT5M

   Temperature: simmer

4. Remove and Keep Warm

   Using a slotted spoon, lift each poached egg and set on a plate. If not serving immediately, place the eggs back in the warm water (off the heat) to keep them at temperature.

   Time: PT2M

5. Assemble the Dish

   Spread a generous spoonful of the spiced yogurt onto each serving plate. Gently place a poached egg on top of the yogurt. Drizzle the warm spiced butter over the egg and yogurt. Garnish with chopped fresh dill if using.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

14g

Carbohydrates

6g

Fat

18g

Fiber

0g