Turkish Eggs with Herbed Yogurt
A delightful dish bringing together poached eggs topped with a creamy, garlicky yogurt sauce, perfect for any meal of the day.
Ingredients
For the Herbed Yogurt and Eggs
- 4 large large eggs Use fresh eggs for better poaching
- 1 cup plain yogurt Can be substituted with plant-based yogurt for vegan option
- 2 cloves garlic, minced Adjust according to taste
- 1 tablespoon butter Key for making spiced butter
- 2 tablespoons olive oil Used for spiced butter
- 1 teaspoon paprika For flavoring the butter
- Salt and pepper to taste Salt and pepper Season to preference
- Fresh herbs (like dill or parsley) for garnish Add to enhance presentation and flavor
- Crusty bread for serving Pairs well with the dish
Instructions
Preparation
- In a bowl, mix the yogurt with minced garlic and season with salt and pepper.
- Poach the eggs in simmering water until the whites are set but the yolks are still runny.
- In a small pan, heat butter and olive oil. Add paprika and cook for 1-2 minutes until fragrant.
Serving
- Spoon the garlic yogurt onto plates, top with poached eggs, and drizzle with the spiced butter.
- Garnish with fresh herbs and serve with warm, crusty bread.
Notes
The dish is best served fresh; store leftover yogurt in the refrigerator for up to 3 days. Poached eggs should ideally be consumed immediately.