Ingredients
Method
- In a small bowl, stir together the Greek yogurt, grated garlic, salt, and black pepper. Set aside.
- Heat a small saucepan over medium-low heat and melt the butter. Add Aleppo pepper and paprika, stirring for about 1 minute. Remove from heat and set aside.
- Crack each egg into a small strainer over a bowl to drain watery egg whites, leaving firmer whites around the yolk. Transfer eggs to individual ramekins.
- Fill a medium, wide pot with water and heat until simmering. Stir in the vinegar. Reduce heat to maintain gentle bubbles. Carefully slide each egg from the ramekin into the water, spacing them apart. Cook for 3 minutes for medium-soft yolks. Remove with a slotted spoon and drain on paper towels.
- Spread the garlicky yogurt onto serving plates. Place poached eggs on top, then drizzle with the spiced butter sauce. Garnish with chopped fresh herbs.
Nutrition
Notes
These Turkish Eggs are indulgent yet wholesome, perfect for a special brunch or high-protein breakfast. The combination of tangy yogurt, silky poached eggs, and spiced butter creates a comforting, flavorful dish that feels effortlessly gourmet.