Imported from the web

Turkish Eggs with Garlicky Yogurt, Chili Butter, Chives & Pita

Name: Turkish Eggs with Garlicky Yogurt, Chili Butter, Chives & Pita
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 0.5 package chives (½ small package; washed and chopped); 4 eggs; 2 cloves garlic (peeled and minced); 3 cups plain Greek yogurt; 4 whole-grain pitas (toast if desired, then slice into wedges); unsalted butter (for the chili butter and for cooking the eggs; amount not specified); crushed red pepper (amount not specified); paprika (amount not specified); salt (for seasoning the eggs; amount not specified)

Imported by Starr2 on SeeMeCook

Soft-fried eggs are served over cool, garlicky Greek yogurt and finished with warm chili butter and fresh chives. Toasted whole-grain pita wedges make a flavorful accompaniment for dipping.

4 servings20 minMiddle Eastern

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Ingredients

0.5 package chives (½ small package; washed and chopped)
4 eggs
2 cloves garlic (peeled and minced)
3 cups plain Greek yogurt
4 whole-grain pitas (toast if desired, then slice into wedges)
unsalted butter (for the chili butter and for cooking the eggs; amount not specified)
crushed red pepper (amount not specified)
paprika (amount not specified)
salt (for seasoning the eggs; amount not specified)

Steps

1
Wash and chop the chives into small pieces. Set them aside.
2
Peel and mince the garlic, then transfer it to a medium bowl.
3
Add the Greek yogurt to the bowl with the garlic and whisk until combined. Set the garlicky yogurt aside.
4
Combine the unsalted butter, crushed red pepper, and paprika in a small saucepan over medium heat.
5
Cook the chili butter for 1–2 minutes, until the butter is melted and frothy. Watch it carefully because it can burn easily.
6
Remove the chili butter from the heat.
7
Preheat a large nonstick skillet over medium heat.
8
Toast the pita bread if desired, then slice it into wedges.
9
Once the skillet is hot, add butter and swirl to coat the bottom.
10
Gently crack the eggs into the skillet and season them with salt.
11
Cook the eggs for 3–4 minutes, until the tops of the whites are set while the yolks remain runny.
12
If necessary, return the chili butter to the stove over low heat for about 30 seconds, until melted and bubbly.
13
To serve, divide the garlicky yogurt between bowls or plates.
14
Place the eggs on top of the yogurt.
15
Top with the chopped chives and drizzle with the warm chili butter just before serving.
16
Serve with toasted pita bread for dipping.

Notes

The source does not specify quantities for the butter, crushed red pepper, paprika, or salt. Toasting the pita is optional. Keep the egg yolks runny and rewarm the chili butter briefly before serving if it has cooled.