Turkish Style Eggs with Spicy Butter, Herbed Yogurt, Beetroot & Hemp Seeds

Ingredients

• 2 pcs Eggs (large, room temperature)
• 2 tbsp Unsalted Butter (cut into small pieces)
• 1 tsp Aleppo Pepper (ground)
• 1 tsp Sumac (ground)
• 0.5 tsp Crushed Chili Flakes
• 120 g Greek Yogurt (plain, full‑fat)
• 1 tbsp Fresh Dill (finely chopped)
• 0.5 pcs Lemon (juice only)
• 0.5 clove Garlic (minced)
• 1 pinch Black Pepper
• 1 tsp Olive Oil
• 120 g Cooked Beetroot (diced; can be pre‑cooked or canned)
• 1 tbsp Hemp Seeds
• to taste Salt

Instructions

1. Boil the Eggs

   Place the eggs in a saucepan, cover with cold water, bring to a gentle boil, then reduce to a simmer and cook for 6 minutes for jammy yolks. Transfer immediately to an ice‑water bath for 2 minutes, then peel.

   Time: PT10M

2. Prepare Herbed Yogurt

   In a mixing bowl combine Greek yogurt, chopped dill, lemon juice, minced garlic, black pepper, olive oil, and a pinch of salt. Stir until smooth.

   Time: PT2M

3. Make Spiced Butter

   Melt the butter in a small pan over medium heat (≈150°C). Add Aleppo pepper, sumac, and chili flakes; stir for 1 minute until fragrant, being careful not to brown the butter.

   Time: PT2M

   Temperature: medium heat

4. Dice Beetroot

   If not already diced, cut the cooked beetroot into bite‑size cubes.

   Time: PT2M

5. Assemble the Dish

   On a serving plate, spread the diced beetroot, add dollops of herbed yogurt, place the peeled eggs on top, drizzle the spiced butter over everything, then sprinkle with extra dill and hemp seeds.

   Time: PT3M

Nutrition Facts

Calories

520

Protein

20 g

Carbohydrates

15 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Eggs: Tofu scramble (vegan)
• Instead of Unsalted Butter: Ghee, Olive oil
• Instead of Aleppo Pepper: Paprika + pinch of cayenne
• Instead of Sumac: Lemon zest
• Instead of Crushed Chili Flakes: Red pepper flakes
• Instead of Greek Yogurt: Dairy‑free yogurt
• Instead of Fresh Dill: Fresh parsley
• Instead of Lemon: Lime juice
• Instead of Garlic: Garlic powder (1/8 tsp)
• Instead of Black Pepper: White pepper
• Instead of Olive Oil: Any neutral oil
• Instead of Cooked Beetroot: Roasted beets
• Instead of Hemp Seeds: Pumpkin seeds

Equipment Needed

• Saucepan
• Small Frying Pan
• Mixing Bowl
• Knife
• Cutting Board
• Spoon or Small Whisk
• Ice Bath Bowl (optional)

Critical Steps — Do Not Skip

• Boiling the eggs to the correct doneness (jammy yolk).
• Cooking the spiced butter without burning.

Chef Tips from the Video

• Aleppo pepper gives a mild, fruity heat; if unavailable, use a mix of sweet paprika and a pinch of cayenne.
• Sumac adds a lemony tang; a squeeze of extra lemon can substitute.
• For extra crunch, toast the hemp seeds lightly in a dry pan for 1 minute.

Troubleshooting

Storage

Refrigerator: Store any leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; texture of yogurt and beetroot changes.

Room temperature: Serve immediately; do not leave out more than 1 hour.

Make-Ahead Tips

• Prepare the herbed yogurt a few hours ahead and keep chilled.
• Cooked beetroot can be stored in the fridge for up to 3 days.