Turkish eggs

Ingredients

• 1 cup Greek Yogurt (full‑fat, plain)
• 1 clove Garlic (grated fine)
• 0.25 teaspoon Salt (pinch, kosher or sea salt)
• 2 Large Eggs (room temperature)
• 1 teaspoon White Vinegar (optional, helps egg white coagulate)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1 tablespoon Aleppo Pepper (mild chili flakes, can be substituted with crushed red pepper flakes)
• 2 slices Bread (sturdy sourdough or country loaf)
• 1 tablespoon Olive Oil (for drizzling on bread)
• 1 tablespoon Fresh Dill (chopped)

Instructions

1. Prepare Garlic Yogurt

   In a mixing bowl combine the Greek yogurt, grated garlic clove, and a pinch of salt. Stir until smooth and set aside.

   Time: PT5M

2. Heat Poaching Water

   Fill a saucepan with about 4 cups of water, bring to a gentle simmer, and add a dash of white vinegar.

   Time: PT5M

   Temperature: just below boiling

3. Strain the Eggs

   Crack each egg into a fine mesh strainer over a bowl, allowing excess whites to drip away while keeping the yolk intact.

   Time: PT2M

4. Poach the Eggs

   One at a time, slide the strained egg into the simmering water. Poach for 2 minutes for a runny yolk, then lift with a slotted spoon and place on a paper towel.

   Time: PT4M

   Temperature: just below boiling

5. Make Aleppo Pepper Butter Sauce

   Melt the butter in a small skillet over medium heat. When it begins to turn a light golden color, add the Aleppo pepper and stir for 30 seconds.

   Time: PT2M

   Temperature: medium heat

6. Toast the Bread

   Brush each slice of bread with olive oil and toast in a pan or toaster until golden and crisp.

   Time: PT2M

   Temperature: medium heat

7. Assemble the Dish

   Spread a generous layer of the garlicky yogurt on each serving plate. Place a poached egg on top, drizzle with the hot Aleppo pepper butter sauce, and sprinkle chopped dill. Serve with the toasted bread on the side.

   Time: PT2M

Nutrition Facts

Calories

430

Protein

24 g

Carbohydrates

38 g

Fat

41 g

Fiber

2 g