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