Turkish-Style Poached Eggs with Spiced Yogurt

Turkish-Style Poached Eggs with Spiced Yogurt

Name: Turkish-Style Poached Eggs with Spiced Yogurt
Total time: 35 min
Ingredients: 240g Greek yogurt, at room temperature; 1 clove garlic, grated; 2g freshly ground black pepper; 1g salt, or to taste; 1 pinch cayenne pepper; 15g finely chopped fresh dill, or to taste; 60g unsalted butter; 15ml olive oil; 5g Aleppo chili flakes; 2g smoked paprika; 1g ground cumin; 15g chopped fresh parsley; 15g diced jalapeno pepper; 1 pinch sea salt; 15ml white vinegar, or as needed; 4 large eggs; 1 pinch salt

Elevate your breakfast with this Turkish-inspired dish featuring perfectly poached eggs served over a flavorful spiced yogurt, drizzled with chili-infused oil and smoky butter. A delightful way to start your day!

35 min

easy

2 servings

616kcal

calories

carbohydrates

456mg

cholesterol

57g

fat

fiber

20g

protein

25g

saturated fat

743mg

sodium

sugar

unsaturated fat

Breakfast Turkish Middle Eastern

Ingredients

240g Greek yogurt, at room temperature

1 clove garlic, grated

2g freshly ground black pepper

1g salt, or to taste

1 pinch cayenne pepper

15g finely chopped fresh dill, or to taste

60g unsalted butter

15ml olive oil

5g Aleppo chili flakes

2g smoked paprika

1g ground cumin

15g chopped fresh parsley

15g diced jalapeno pepper

1 pinch sea salt

15ml white vinegar, or as needed

4 large eggs

1 pinch salt

Directions

Step 1

In a medium bowl, combine the room temperature yogurt with grated garlic, black pepper, salt, and a pinch of cayenne. Stir in the chopped dill and set aside at room temperature.

Step 2

In a saucepan over medium heat, melt the unsalted butter until it begins to bubble. Add the Aleppo chili flakes, paprika, and ground cumin, stirring until the color is uniform. Remove from heat and let the spices infuse.

Step 3

Using a mortar, grind the parsley and jalapeño together. Drizzle in the olive oil and season with a pinch of salt. Stir to combine.

Step 4

To poach the eggs, fill a large saucepan with 5-7.5cm of water and bring to a boil. Reduce the heat to medium-low, add the vinegar, and keep the water at a gentle simmer. Crack each egg into a small bowl, then gently slip the eggs into the water. Cook until the whites are firm and the yolks have thickened but are not hard, about 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry, and place onto a warm plate.

Step 5

Dollop the spiced yogurt mixture onto serving plates and use the back of a spoon to spread it, creating ridges to catch the oil. Drizzle the jalapeño oil over the yogurt, then top with the poached eggs and spoonfuls of the Aleppo butter. Sprinkle with a pinch of sea salt on top.