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Turkish Eggs with Herbed Yogurt

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A delightful dish featuring poached eggs served on creamy herbed yogurt, drizzled with spiced butter. Perfect for brunch or breakfast.

Ingredients

Scale
  • 4 large eggs
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoon paprika
  • Fresh herbs (like dill or parsley), chopped
  • Salt and pepper to taste
  • Crusty bread for serving

Instructions

  1. In a bowl, mix the Greek yogurt, minced garlic, and a pinch of salt until well combined. Set aside.
  2. Bring a pot of water to a gentle simmer. Carefully crack the eggs into the simmering water and poach for about 3–4 minutes, until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and place them on a paper towel to drain.
  3. In a small pan over medium heat, melt the olive oil with the butter. Once hot, add the paprika and stir for a few seconds until fragrant.
  4. Spread the herbed yogurt mixture onto a plate, place the poached eggs on top, and drizzle with the spiced butter. Garnish with fresh herbs and serve warm with crusty bread.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Enjoy with crusty bread and a light salad.

Nutrition

Find it online: https://www.topchoicerecipes.com/turkish-eggs-with-herbed-yogurt-2/