Feb 10, 2023
Turkish eggs
20 minutes
2 servings
EASY
Ingredients
For the garlicky yogurt
1 cup (240 g) full-fat Greek yogurt
1 small garlic clove, finely grated
1–2 tbsp extra-virgin olive oil
Pinch of salt
For the eggs
2 large fresh eggs
1 tbsp white vinegar (for poaching water)
For the spiced butter
3 tbsp unsalted butter
½ tsp Aleppo pepper (or mild chili flakes)
¼ tsp smoked paprika (optional)
To serve
Fresh dill or flat-leaf parsley, roughly chopped
Warm crusty bread or toasted sourdough
Lemon wedges (optional)
Instructions
Prepare the yogurt base
In a bowl, whisk together the yogurt, grated garlic, olive oil, and a pinch of salt until smooth and creamy. Spread onto two shallow serving bowls or plates. Let it sit at room temperature while you poach the eggs so it’s not ice-cold.
Poach the eggs
Bring a medium saucepan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup. Create a gentle whirlpool in the water and slide in the eggs one at a time. Poach 3–4 minutes, until the whites are set but the yolks are still runny. Transfer with a slotted spoon to a paper-towel-lined plate.Make the spiced butter
In a small saucepan or skillet, melt the butter over medium heat. Once it foams and begins to turn golden, stir in the Aleppo pepper and paprika. Let sizzle for 10–15 seconds—just until fragrant—then remove from the heat.Assemble
Place a poached egg on each plate of garlicky yogurt. Spoon the hot spiced butter over the eggs, letting it drizzle into the yogurt. Scatter with dill or parsley.Serve
Eat right away with warm bread for dipping and, if you like, a squeeze of lemon.
