Turkish Eggs

Ingredients

• 4 cups Water (for poaching eggs, bring to a barely simmering state)
• 1 tablespoon White Vinegar (helps egg whites set quickly)
• 2 large Eggs (fresh, at room temperature)
• to taste Salt (for seasoning eggs and yogurt)
• to taste Black Pepper (freshly ground)
• 2 tablespoons Unsalted Butter (cut into cubes, melted for sauce and frying)
• 1 teaspoon Aleppo Chili Flakes (mild, fruity heat)
• 1/2 Lemon (fresh juice, about 1 tablespoon)
• 1 tablespoon Fresh Dill (finely chopped)
• 1/2 cup Greek Yogurt (full‑fat, thick yogurt)
• 1 clove Garlic (minced)
• 2 slices Sourdough Bread (thick‑cut, for frying)
• 1 teaspoon Olive Oil (optional, for frying bread if butter runs low)

Instructions

1. Prepare poaching water

   Fill a medium saucepan with 4 cups of water, bring to a barely simmering state, then add 1 tablespoon of white vinegar.

   Time: PT2M

   Temperature: just below simmer

2. Create whirlpool and poach eggs

   Using a spoon, stir the water to create a gentle whirlpool, then crack each egg into a small cup and gently slide it into the center of the vortex. Poach for about 3 minutes for a runny yolk.

   Time: PT3M

   Temperature: just below simmer

3. Remove and set eggs aside

   Lift each poached egg with a slotted spoon, let excess water drip off, and place on a warm plate.

   Time: PT1M

4. Mix garlic yogurt

   In a small mixing bowl, combine 1/2 cup Greek yogurt, the minced garlic clove, a pinch of salt, and a pinch of black pepper. Stir until smooth.

   Time: PT3M

5. Make butter‑chili sauce

   In the skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1 teaspoon Aleppo chili flakes, drizzle the juice of 1/2 lemon, and sprinkle the chopped dill. Cook for about 2 minutes, stirring constantly, until fragrant.

   Time: PT2M

   Temperature: medium heat

6. Fry sourdough

   Add the sourdough slices to the same skillet (add a drizzle of olive oil if butter is low). Fry each side for about 1 minute until golden and crisp.

   Time: PT2M

   Temperature: medium‑high heat

7. Assemble and serve

   Spread the garlic yogurt on a serving plate, place the poached eggs on top, spoon the butter‑chili sauce over the eggs, and garnish with a few extra dill fronds. Serve alongside the fried sourdough.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g