Easy Recipe

Turkish Eggs (Poached Eggs In Yogurt)

Turkish Eggs (Poached Eggs In Yogurt)

INGREDIENTS

Turkish Eggs (Cilbir) – Greek Yogurt – Salt – Lemon Juice – Garlic Cloves – Parsley ALEPPO BUTTER – Butter – Olive Oil – Aleppo Pepper – Cumin – Paprika POACHED EGGS – Large Eggs – Boiling Water

In a small pan, over medium heat, melt the butter, olive oil, Aleppo pepper, paprika, and cumin.

1

Stir with a wooden spoon and cook for about 2 minutes until the butter is melted and the liquid is warm.

2

In a medium bowl, stir all the yogurt ingredients: plain Greek yogurt, crushed garlic, salt, pepper, lemon juice, and freshly chopped parsley.

3

 Crack one egg over a small sieve on top of a small ramekin. Some of the egg white will go through the sieve, let it go in the sink.

4

Keep only the egg yolk and egg white remaining in the sieve. Bring a large pot of water to a boil. Reduce to a simmer.

5

Use a fork to create a small swirl in the simmering water, stir the fork to form a vortex, then pour the cracked egg in the center.

6

Cook each egg for 3 minutes until the egg white is set. Use a slotted spoon to remove the cooked poached egg from the saucepan.

7

Place the poached eggs on a plate and cover them with a clean kitchen towel. This absorbs the extra water left on the poached egg.

8

Spread the yogurt on two plates in a single thin layer. Add two poached eggs to each plate, then, drizzle Aleppo butter over the eggs.

9

SERVINGS

TIME

Serving: 1 serving Makes: 2 servings

Prep: 15 Minutes Cook: 3 Minutes

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