BEST TURKISH EGGS RECIPE

Ingredients

• 1 cup Greek Yogurt (full‑fat, thick)
• 1 clove Garlic (finely minced or grated)
• to taste Salt
• to taste Black Pepper
• 4 tablespoons Unsalted Butter (high quality, cut into pieces)
• 2 teaspoons Aleppo Pepper (mild chili flavor, deep red)
• 1 teaspoon Paprika
• 4 Large Eggs (room temperature)
• 1 tablespoon Apple Cider Vinegar (helps egg whites set)
• 1 tablespoon Fresh Dill (chopped)
• 1 tablespoon Fresh Parsley (chopped)

Instructions

1. Prepare Garlic Yogurt

   In a mixing bowl combine the Greek yogurt, minced garlic, a pinch of salt and pepper. Stir until smooth and set aside or refrigerate while you work on the other components.

   Time: PT5M

2. Make Spiced Butter Sauce

   Place 4 Tbsp unsalted butter in a small pan over medium‑low heat. When melted, add 2 tsp Aleppo pepper and 1 tsp paprika. Stir gently for a minute until fragrant, then remove from heat. Keep warm for later.

   Time: PT5M

   Temperature: medium‑low

3. Prep the Eggs

   Crack each egg into a fine‑mesh sieve over a bowl to remove excess watery whites. Transfer the strained egg into a ramekin or small bowl. Repeat for all four eggs.

   Time: PT5M

4. Poach the Eggs

   Fill a saucepan with about 2 inches of water and bring to a gentle simmer. Add 1 Tbsp apple cider vinegar. Reduce heat to medium‑low so only a few tiny bubbles rise. Gently slide each ramekin into the water, spacing them apart. Poach for 3 minutes for a runny yolk, then lift with a slotted spoon and dab on a paper towel.

   Time: PT5M

   Temperature: simmer

5. Assemble the Dish

   On each serving plate, spread half of the garlic yogurt in a smooth layer. Place two poached eggs in the center. Drizzle the warm spiced butter sauce over the eggs and yogurt. Sprinkle chopped dill and parsley on top. Serve immediately with bread if desired.

   Time: PT3M

Nutrition Facts

Calories

390

Protein

20 g

Carbohydrates

10 g

Fat

30 g

Fiber

1 g