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