Description
A delicious Turkish dish featuring poached eggs served over a bed of creamy yogurt and topped with spicy chili butter.
Ingredients
Scale
- 4 large eggs
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon red chili flakes
- Salt to taste
- Fresh herbs (dill or parsley) for garnish
Instructions
- In a medium bowl, mix the plain yogurt with salt to taste. Set aside.
- Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
- While the eggs are poaching, heat the olive oil and butter in a small skillet over medium heat. Add red chili flakes and cook for 1-2 minutes, until fragrant. Remove from heat.
- To serve, spread the yogurt mixture on a plate. Using a slotted spoon, carefully lift the poached eggs from the water and place them on top of the yogurt. Drizzle with the chili butter and garnish with fresh herbs.
Notes
- For extra flavor, add minced garlic to the yogurt mixture.
- Adjust the amount of chili flakes based on your spice preference.
- Serve with crusty bread for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 300
- Fat: 25
- Saturated Fat: 8
- Carbohydrates: 6
- Fiber: 0
- Protein: 15
- Cholesterol: 200
Keywords: Turkish Eggs, Yogurt and Chili Butter, Breakfast Recipe, Egg Recipe, Turkish Cuisine