Turkish Eggs

Name: Turkish Eggs
Total time: 15 min
Yield: 1 servings
Cuisine: Turkish
Ingredients: 1 cup Greek yogurt; 1 clove garlic; 0.25 teaspoon salt; 0.5 teaspoon black pepper; 2.5 tablespoons fresh dill; 0.5 stick unsalted butter; 0.25 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 1 tablespoon Aleppo chili flakes; 2 poached eggs; 1 pinch dill; 1 pinch salt

15m

Serves 1

youtube.com

Turkish Eggs

youtube.com

15m

Serves 1

Directions

1Combine 1 cup of room temperature Greek yogurt, 1 clove of grated garlic, ¼ teaspoon of salt, ½ teaspoon of black pepper, and 2 ½ tablespoons of freshly chopped dill in a bowl.
2In a saucepan, melt ½ stick of unsalted butter.
3Add in ¼ teaspoon of ground cumin, ½ teaspoon of smoked paprika and 1 tablespoon of Aleppo chili flakes to the melted butter and mix well.
4Spread the yogurt mixture on the bottom of a plate.
5Place two poached eggs on top of the yogurt.
6Generously spread the chili butter over the eggs.
7Top with dill and a little salt.
8Serve with some crusty bread for dipping.

Ingredients

1 cup Greek yogurt
1 clove garlic
0.25 teaspoon salt
0.5 teaspoon black pepper
2.5 tablespoons fresh dill
0.5 stick unsalted butter
0.25 teaspoon ground cumin
0.5 teaspoon smoked paprika
1 tablespoon Aleppo chili flakes
2 poached eggs
1 pinch dill
1 pinch salt

Equipment

bowlgratersaucepanspoon

Turkish Eggs

15m

Serves 1

youtube.com

Turkish Eggs

youtube.com

15m

Serves 1

Directions

1Combine 1 cup of room temperature Greek yogurt, 1 clove of grated garlic, ¼ teaspoon of salt, ½ teaspoon of black pepper, and 2 ½ tablespoons of freshly chopped dill in a bowl.
2In a saucepan, melt ½ stick of unsalted butter.
3Add in ¼ teaspoon of ground cumin, ½ teaspoon of smoked paprika and 1 tablespoon of Aleppo chili flakes to the melted butter and mix well.
4Spread the yogurt mixture on the bottom of a plate.
5Place two poached eggs on top of the yogurt.
6Generously spread the chili butter over the eggs.
7Top with dill and a little salt.
8Serve with some crusty bread for dipping.