Description
A delicious Turkish dish featuring poached eggs served on creamy yogurt with a flavorful butter sauce.
Ingredients
Scale
- 1 cup (240g) whole milk Greek yogurt
- 1 Tbsp (15ml) extra virgin olive oil
- 1 Tbsp fresh lemon juice, about ½ a small lemon
- 1 clove garlic, peeled and grated or minced
- 1 Tbsp fresh dill, finely chopped, plus more for garnish
- 2 tsp fresh mint, finely chopped
- ½ tsp kosher salt
- 4 large eggs, recommended 2 per person
- 1 Tbsp distilled white vinegar
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
Instructions
- In a bowl, mix yogurt, olive oil, lemon juice, garlic, dill, mint, and salt.
- Set the herbed yogurt aside.
- Bring a pot of water to a gentle simmer and add vinegar.
- Crack eggs into individual small bowls.
- Gently slide eggs into the simmering water.
- Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
- Remove eggs with a slotted spoon and place on a plate lined with paper towels.
- In a small pan, melt butter and add Aleppo pepper; cook until bubbling.
- Spread herbed yogurt on serving plates, top with poached eggs.
- Drizzle butter sauce over the eggs.
- Serve with pita or crusty bread, and season with flaky sea salt and black pepper.
Notes
- Use fresh herbs for the best flavor.
- Adjust the amount of Aleppo pepper based on your spice preference.
- Ensure water is simmering gently to avoid swirling while poaching eggs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 400mg
Keywords: Turkish Eggs, Creamy Yogurt, Butter Sauce, Poached Eggs