Quick and easy Turkish eggs to spice up your breakfast
This breakfast dish is among the most delicious we’ve ever tried. Not only that, it is simple and fast to create. The cool yogurt, hot poached eggs, and spicy butter sauce are scrumptious with Turkish bread to dip.
Time: 20 minutes | Serves: 4
Ingredients:
- 2 cups plain greek yogurt
- 1 clove garlic
- 2 tbsp dill, chopped
- 1 tbsp mint, chopped
- ½ tsp sea salt flakes
- ¼ tsp black pepper
- 8 free-range eggs
- 3 tbsp butter
- 1 tsp paprika
- ½ tsp chilli flakes
- 1 loaf of Turkish bread
Instructions:
1. In a mixing bowl, mix together the Greek yogurt, garlic, dill, mint, and salt and pepper. Set aside and bring to room temperature.
2. Bring a pot of water to a low boil and set aside the eggs.
3. Heat the oven to low/warm and place the Turkish bread loaf inside for 10-15 minutes.
4. Drop 2–4 eggs at a time into the water or use an egg poacher. Poach for 3 minutes or until the whites are just set. Drain and cook the remaining eggs (any done in the first batch can simply be dropped into the hot water again for 30 seconds just before serving).
5. Melt the butter with paprika and chilli flakes.
6. To serve, spread ½ cup yogurt in each bowl. Top with 2 poached eggs, then drizzle the spicy butter sauce on top. Garnish with more herbs and serve with warm Turkish bread.
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