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Turkish Eggs

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Ingredients

Adjust Servings:
1/2 cup Greek yogurt
2 eggs
1 tsp vinegar
1 1/2 cups water
Chilli Butter:
1/8 cup olive oil
1 tbsp butter
2 tbsp chilli flakes
1/2 tsp paprika

Turkish Eggs

  • Serves 1
  • Medium

Ingredients

  • Chilli Butter:

Directions

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There are so many kind of eggs that we can have, and there are innumerable articles on how to make eggs from around the world. In Turkey, a very common breakfast is this: poached egg over thick yogurt, drenched in chilli butter. Something so simple, but so amazingly delicious.

The olive oil and butter is cooked gently with a load of chillis and paprika. If I were you, I’d make more to store for use on toast later! Just layer some thick Greek yogurt, add a poached egg on top and drench with all that lovely gorgeous chilli butter! A thick toast on the side is optional.

Note: I have an abysmal looking poached egg – please do not use this picture as a reference for the perfect poached egg! As I have mentioned many times in the past – it’s all about home cooking and making things easy! I boil water with vinegar, and place a round steel cut out in the center. Once the water comes to a boil, i crack the egg into it and let it poach on it’s own for some time. This leads to a bit of a flat shaped one, and more often than not, with the yolk popping up – but hey, it’s about the taste more than the look 🙂 (btw, this short cut is taught by my father :))

Steps

1
Done

Chilli Butter

Melt the butter with the olive oil and chilli flakes in a small pot. Let the chilli butter infuse for at least 15-20 minutes. Set aside.

2
Done

Poached Eggs

Boil the water on medium heat.
Add the vinegar once the water starts to boil.
Crack open the egg into the water and gently coax the egg whites around the yolk with two spoons.
Once the egg is well poached, remove the egg and repeat the process with the second egg.

3
Done

Assemble

To assemble, spread the Greek yogurt and place the two eggs on top. Drizzle the chilli butter around and serve immediately.

Kamini Patel

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