Description
A simple Turkish breakfast featuring poached eggs with garlicky yogurt and a warm chili-butter drizzle, creating a delicious flavor contrast and an elevated morning meal.
Ingredients
- 1 cup plain Greek yogurt
- 1 small garlic clove, smashed
- 2 tbsp lemon juice
- ½ tsp salt
- 1–2 tbsp water or milk
- 4 fresh eggs
- 1 tbsp white vinegar
- 2 tbsp melted butter
- 1 tsp smoked paprika or ½–1 tsp Aleppo pepper
Instructions
- Whisk together Greek yogurt, smashed garlic, lemon juice, salt, and water/milk until smooth.
- Bring water to a gentle simmer in a wide saucepan, add vinegar.
- Create a whirlpool and slip in the eggs, poaching for 3–3½ minutes.
- Lift eggs with a slotted spoon and rest on paper towels.
- Spoon yogurt onto plates, top with poached eggs, and drizzle with melted butter infused with paprika or Aleppo pepper.
Notes
Use fresh eggs for best results and strain yogurt for a silkier texture. Serve with toasted sourdough or pita.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish