Turkish Eggs
Prep Time
Cooking Mode
1¼ cups Compliments 0% Greek Yogurt, at room temperature
1 small clove garlic, finely grated
2 tbsp Compliments Unsalted Butter
1 tbsp Compliments Extra-Virgin Olive Oil
2 ½ tsp Aleppo pepper or 1/2 tsp sweet paprika + pinch cayenne pepper
4 large Compliments Free Run Eggs
2 tbsp white vinegar
¼ tsp each salt and pepper
2 sprigs Compliments Dill
1 tbsp parsley leaves (optional)
Toasted thick sliced bread, for servings
1¼ cups Compliments 0% Greek Yogurt, at room temperature
1 small clove garlic, finely grated
2 tbsp Compliments Unsalted Butter
1 tbsp Compliments Extra-Virgin Olive Oil
2 ½ tsp Aleppo pepper or 1/2 tsp sweet paprika + pinch cayenne pepper
4 large Compliments Free Run Eggs
2 tbsp white vinegar
¼ tsp each salt and pepper
2 sprigs Compliments Dill
1 tbsp parsley leaves (optional)
Toasted thick sliced bread, for servings
Directions
1In a small bowl, stir together the yogurt and garlic. Divide between two shallow bowls and spread using the back of a spoon.
2Bring a pot of water to a simmer over medium heat. Add vinegar.
3In a small saucepan, melt the butter and olive oil over medium heat; add the Aleppo pepper and stir until fragrant, 30 to 45 seconds. Remove from heat.
4Crack the eggs into four small bowls. Line a plate with double-lined paper towels. The cooking water should be at a low simmer, with tiny bubbles rising to the top, adjust heat if needed. Using a slotted spoon, swirl the water
5To serve, top yogurt bowl with two poached eggs; spoon over with 2 tbsp of the oil mixture and garnish with dill, parsley (if using), bread for dipping and sprinkle eggs with the salt and pepper.
Tips
1
Aleppo pepper substitute: In a bowl, combine 4 parts Compliments Paprika: 1 part Compliments Cayenne Pepper.
Disclaimer
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Personal Note
Personal Note
