Turkish eggs
Poached eggs served on garlicky yoghurt, drizzled with burnt butter infused with aromatic paprika.
Ingredients
- 4 eggs (or more)
- 300 g tbsp Greek yoghurt (at room temperature)
- 1 tbsp lemon juice
- 1 small garlic clove (or more)
- 2 tbsp butter
- 1 tbsp vinegar
- 1 tsp hot paprika*
- salt to taste
- black pepper to taste
- fresh dill
Instructions
- In a bowl, mix the Greek yoghurt with crushed garlic, lemon juice, a pinch of salt, and black pepper. Set aside.
- In a small saucepan, melt the butter and add the paprika (use sweet paprika for a milder flavour*). Heat gently until the butter turns nutty in aroma. Be careful not to burn the butter and paprika, as it can become very bitter.
- Bring water with salt and vinegar to a boil in a pot. Reduce the heat, create a whirlpool, and gently slide in the egg. Cook for 3.5 minutes (without stirring or touching the egg). Repeat with the remaining eggs (see the tips above for perfect poached eggs).
- Spread the prepared yoghurt on plates, place the poached eggs on top, drizzle with paprika butter, and sprinkle with fresh dill. Add a pinch of salt if needed. Serve with good quality bread. Enjoy!
Notes
Macros and calories per serving:
The following values are approximate and may vary depending on the specific brand and type of ingredients used. These calculations are estimated and are intended to provide a general nutritional overview.
- Calories: 420 kcal
- Protein: 29,5 g
- Fats: 33 g
- Carbohydrates: 7,5 g
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