Description
Turkish Eggs with Greek Yogurt is a delightful culinary treat that merges creamy yogurt with savory poached eggs, topped with spiced olive oil. Perfect for breakfast or brunch, this recipe is an explosion of flavors and textures that will leave your taste buds dancing.
Ingredients
Scale
- 4 large eggs
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 1 teaspoon red pepper flakes
- Fresh herbs (dill or parsley) for garnish
- Bread or pita, for serving
Instructions
- Poach the eggs by gently simmering them in a saucepan of water until the whites are set and yolks are still soft.
- In a bowl, mix together Greek yogurt, minced garlic, lemon juice, salt, and pepper until combined and creamy.
- Heat olive oil in a small skillet, then add red pepper flakes and stir until they sizzle.
- Spread the yogurt mixture on a plate, place poached eggs on top, drizzle with spiced oil, and garnish with fresh herbs. Serve with bread or pita.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- The yogurt mixture can be prepared in advance for convenience.
- Pair with roasted vegetables, olives, or a salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 400 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 200mg