Turkish Eggs 🔥

Ingredients

• 1 cup Greek Yogurt (full‑fat, plain)
• 1 clove Garlic (grated)
• 1 whole Lemon (zest and juice)
• 1 tablespoon Fresh Dill (chopped)
• 1 pinch Salt (to taste)
• 1 tablespoon Olive Oil (extra‑virgin)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 2 large Eggs (fresh, at room temperature)
• 1/2 teaspoon Ground Cumin (toasted lightly in butter)
• 1/4 teaspoon Red Pepper Flakes (Aleppo, Korean red, or any chili flakes)

Instructions

1. Make the Yogurt‑Garlic Sauce

   In a mixing bowl combine the Greek yogurt, grated garlic, lemon zest, lemon juice, chopped dill and a pinch of salt. Stir until smooth and set aside.

   Time: PT5M

2. Heat Oil‑Butter Mixture

   Add the olive oil and butter to a small saucepan over medium heat. Allow the butter to melt and the mixture to become foamy.

   Time: PT2M

3. Poach the Eggs

   Fill a small pot with water, bring to a gentle simmer, add a splash of vinegar (optional). Crack each egg into a ramekin then gently slide into the water. Poach for about 4‑5 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and set on a paper towel.

   Time: PT5M

4. Add Spices to Butter

   When the butter‑oil mixture is hot, stir in the ground cumin and red pepper flakes. Cook for another 30‑45 seconds until fragrant, then remove from heat.

   Time: PT2M

5. Assemble the Dish

   Spread the yogurt‑garlic sauce onto a serving plate, place the poached eggs on top, and drizzle the spiced butter over everything. Garnish with a few extra dill fronds if desired.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

8 g

Fat

18 g

Fiber

0 g