Description
A traditional Turkish breakfast featuring poached eggs on a thick bed of garlic yogurt, finished with a warm, spiced butter sauce.
Ingredients
Scale
- 300g thick plain yogurt, at room temperature
- 1–2 cloves garlic, very finely grated or minced
- Salt to taste
- 4 large eggs
- 1 tablespoon white wine vinegar
- 3 tablespoons unsalted butter
- 1½ teaspoons Aleppo pepper
- ½ teaspoon sweet paprika (optional)
- Fresh dill or dried mint, for garnish
- Good bread, for serving
Instructions
- Prepare the garlic yogurt. Mix the yogurt with the grated garlic and a pinch of salt until well combined. Set aside at room temperature.
- Strain the eggs. Crack each egg into a fine-mesh sieve. Gently swirl to drain the watery part of the white, then transfer to a ramekin.
- Poach the eggs. Bring a medium saucepan of water to a gentle simmer, add the vinegar, and create a vortex. Slide in one egg and cook for 3-4 minutes. Remove with a slotted spoon.
- Make the butter sauce. Melt the butter in a small pan, add Aleppo pepper and paprika, stir until the butter turns deep orange and fragrant.
- Assemble and serve immediately. Divide garlic yogurt between bowls, place poached eggs on top, pour the butter sauce over, and garnish with dill or mint.
Notes
Avoid making the yogurt too cold; it should be at room temperature to prevent chilling the eggs. You can also use olive oil instead of butter for a lighter version.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg