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
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