Turkish Eggs

Ingredients

• 6 tbsp plain Greek yogurt
• 1 diente garlic (Grated or finely chopped)
• lemon zest (From approximately 1/2 lemon)
• 1 tsp lemon juice
• salt for the yogurt (To taste)
• black pepper (To taste)
• dill (Optional; to taste)
• 2 tbsp butter (For melting)
• olive oil (A drizzle, approximately 1 tsp)
• paprika (To taste)
• chili flakes (To taste)
• 2 eggs (Passed one at a time through a strainer to remove the most liquid part of the egg white)
• water (As needed for poaching the eggs; nearly boiling)
• 0.25 cup white vinegar (For the poaching water)
• salt for the water (A pinch)
• fresh cilantro (Chopped, for garnish; approximately 1 tbsp)
• scallions (Chopped, for garnish; approximately 1 tbsp)
• sesame seeds (For garnish; approximately 1 tsp)

Steps

1. 1

   In a bowl, add the Greek yogurt, garlic, lemon zest, and lemon juice. Add salt, black pepper, and dill if desired.

2. 2

   Mix the yogurt until all the ingredients are combined, then set it aside while you prepare the eggs and butter.

3. 3

   In a small skillet or in the microwave, melt the butter with a drizzle of olive oil. If using a skillet, heat over low heat to prevent the butter from burning.

4. 4

   Add paprika and chili flakes to the melted butter. Stir and keep the mixture warm over very low heat, making sure the spices do not burn.

5. 5

   Pass each egg, one at a time, through a strainer to remove some of the more liquid egg white while retaining mainly the firmer part.

6. 6

   Fill a pot with enough water to poach the eggs and heat it until nearly boiling, with small bubbles but no vigorous boil.

7. 7

   Add the white vinegar and a pinch of salt to the water. Stir the water in a circular motion to create a gentle whirlpool.

8. 8

   Quickly add the eggs to the center of the whirlpool, making sure they remain separated. Cook them for 2-3 minutes, depending on whether you prefer the yolks runnier or more set.

9. 9

   Spread a layer of seasoned yogurt on the serving plate.

10. 10

    Remove the poached eggs with a slotted spoon, drain them briefly, and place them over the yogurt.

11. 11

    Pour the hot spiced butter over the top.

12. 12

    Garnish with chopped cilantro, scallions, and sesame seeds. Serve immediately.

Notes

The indicated cooking time produces eggs with soft yolks; cook them a little longer if you prefer them well done. Dill is optional. Adjust the amount of oil, paprika, chili, and garnishes to taste.

Nutrition per serving

• breakfast
• main course
• eggs
• healthy
• quick
• gluten-free
• high-protein
• poached