Turkish Eggs

Ingredients

• 1 cup Greek Yogurt (plain, full‑fat; can use hung curd for thicker texture)
• 2 cloves Garlic (peeled and grated)
• 2 tablespoons Cilantro Leaves (finely chopped; can substitute with flat‑leaf parsley)
• ½ teaspoon Salt (plus pinch for oil)
• ¼ teaspoon Black Pepper (freshly ground)
• ½ teaspoon Red Chili Powder (mild to medium heat)
• ½ teaspoon Cumin (ground)
• 2 Green Chili (thinly sliced; adjust to heat preference)
• 2 teaspoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 1 teaspoon Aleppo Chili Flakes (or regular crushed red pepper)
• 1 teaspoon Smoked Paprika (adds smoky depth)
• 2 Eggs (large, at room temperature for poaching)

Instructions

1. Prepare Garlic Yogurt Spread

   In a mixing bowl combine the Greek yogurt, grated garlic, chopped cilantro, salt, pepper, red chili powder, and cumin. Stir until smooth and well‑incorporated.

   Time: PT5M

2. Make Green Chili‑Coriander Oil

   In a small bowl add the sliced green chilies, chopped cilantro, a pinch of salt, and the olive oil. Mix thoroughly to create a bright green oil.

   Time: PT5M

3. Prepare Aleppo Butter

   Place the butter in a small saucepan over low heat. Once melted, stir in the Aleppo chili flakes, smoked paprika, and cumin. Cook gently for 2‑3 minutes until fragrant, then remove from heat.

   Time: PT3M

   Temperature: low heat

4. Poach the Eggs

   Fill a saucepan with water, bring to a gentle simmer (just below boiling), add a splash of vinegar, and create a whirlpool. Crack each egg into a small cup, then slide it into the water. Poach for 3‑4 minutes for a runny yolk, then lift with a slotted spoon and set on paper towel.

   Time: PT5M

   Temperature: simmer

5. Assemble the Dish

   Spread the garlic‑yogurt mixture evenly on a serving plate. Place the poached eggs on top, drizzle with the green chili‑coriander oil, and finish with generous spoonfuls of the Aleppo butter. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

10 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Greek Yogurt: Labneh, Plain strained yogurt
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Cilantro Leaves: Flat‑leaf parsley
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Red Chili Powder: Paprika, Cayenne pepper (¼ tsp)
• Instead of Cumin: Ground coriander
• Instead of Green Chili: Jalapeño, Serrano
• Instead of Olive Oil: Vegetable oil
• Instead of Unsalted Butter: Ghee (use less)
• Instead of Aleppo Chili Flakes: Crushed red pepper flakes
• Instead of Smoked Paprika: Regular paprika
• Instead of Eggs: Egg substitute (for vegans) – not recommended for authentic taste

Equipment Needed

• Mixing Bowl
• Small Saucepan
• Saucepan for Poaching
• Slotted Spoon
• Whisk or Spoon
• Serving Plate

Critical Steps — Do Not Skip

• Poach eggs until whites are set but yolks remain runny.
• Melt butter on low heat and incorporate spices without burning.
• Mix yogurt spread to a smooth, lump‑free consistency.

Chef Tips from the Video

• For an extra smoky flavor, toast the cumin and paprika briefly before adding to the butter.
• Use labneh instead of Greek yogurt for a richer, creamier base.
• A splash of lemon juice in the yogurt spread brightens the flavor.

Troubleshooting

Storage

Refrigerator: Yogurt spread and green chili oil keep for up to 2 days in airtight containers; reheat butter gently before use.

Freezer: Do not freeze the assembled dish; butter may separate.

Room temperature: Serve immediately; the dish does not hold well at room temperature.

Make-Ahead Tips

• Prepare the garlic‑yogurt spread and green chili oil a day ahead; store refrigerated.
• Aleppo butter can be made ahead and reheated gently before serving.

Frequently Asked Questions