Description
A delightful and flavorful dish, Turkish Eggs in Garlicky Yogurt Sauce features perfectly poached eggs atop a creamy yogurt mixture, finished with a garlic-infused olive oil drizzle. This dish is a harmonious blend of tangy yogurt, garlicky undertones, and the richness of poached eggs, making it a satisfying and unique breakfast or brunch option.
Ingredients
Units
Scale
For the Yogurt Sauce:
- 1 cup plain Greek yogurt (whole milk, at room temperature)
- 1 to 2 garlic cloves, finely minced
- Pinch of kosher salt
Other Ingredients:
- 2 eggs
- 3 tablespoons extra virgin olive oil
- 1 to 2 tablespoons vinegar (optional)
- 2 teaspoons Aleppo pepper or red pepper flakes
Instructions
- Prepare Yogurt Sauce: In a small bowl, whisk together the room-temperature yogurt, minced garlic, and salt until well combined. Divide the mixture into two serving bowls.
- Poach Eggs: Boil water in a saucepan, adding vinegar. Crack each egg into a sieve over a bowl to drain excess whites. Poach each egg in the simmering water for 2-3 minutes. Remove with a slotted spoon onto parchment-lined plates.
- Make Olive Oil Sauce: Warm olive oil and Aleppo pepper in a skillet over medium heat.
- Assemble: Place poached eggs on the yogurt mixture in serving bowls. Drizzle with the olive oil sauce.
- Serve: Enjoy immediately with rustic bread.
Notes
- To achieve the best poached eggs, ensure your eggs are fresh.
- Adjust the garlic to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 210mg
