May 29, 2025
Turkish Eggs
TURKISH EGGS
2 Servings | 10 minutes
INGREDIENTS
- 1 1/2 cups Greek yogurt
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons vinegar
- 4 large eggs room temperature
- 2 tablespoons butter
- 1 teaspoon sweet paprika
METHOD
- Combine the yogurt, garlic, salt, and pepper, and mix until combined.
- Bring a large saucepan of water to a boil. Once it begins to boil, reduce the heat to low and add the vinegar.
- Using a metallic spoon, give the water a stir in the center and, one at a time, break the eggs into them. Cook the eggs for 2-3 minutes, or until the whites are set. Using a large metal spoon, remove the eggs from the boiling water.
- In a small saucepan, add the butter and once melted, add the sweet paprika and whisk until combined.
- Divide the yogurt into two bowls, top with two eggs each, and drizzle the sweet paprika butter sauce over the top.
NOTES
- TO STORE: I don’t recommend storing poached eggs as they’ll lose their runny yolks. Everything else can be stored in separate airtight containers in the fridge for up to one week.
- TO REHEAT: The butter can be warmed on the stovetop or in the microwave. Eggs should be poached freshly to order.
Nutrition (Per Serving)
Calories: 347kcal
Carbohydrates: 8g
Protein: 29g
Fat: 22g
Sodium: 578mg
Potassium: 392mg
Fiber: 0.5g
Vitamin A: 1390IU
Vitamin C: 1mg
Calcium: 236mg
Iron: 2mg
In this bulletin...
Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
In this bulletin...