Turkish Eggs My Way
A creamy and flavorful Turkish breakfast made with garlicky yogurt, soft poached eggs, and warm paprika butter.
Ready in
18 min
Prep
10 min
Cook
8 min
Total
18 min
Servings
2
Difficulty
Easy
Calories
320
Saucepan
Mixing bowl
Small sieve
Spoon
Whisk
Quantities adjust from the original 2 servings. Fixed items stay unchanged.
Garlic yogurt
Poached eggs
Paprika butter
To serve
- 1
Prepare the yogurt
3 min1Prepare the yogurt
3 minMix the Greek yogurt with grated garlic, chopped chives, and salt.
Use full-fat yogurt for a creamier texture.
- 2
Poach the eggs
3 min2Poach the eggs
3 minPoach the eggs in gently simmering water with a splash of vinegar.
Creating a whirlpool helps the eggs keep their shape.
- 3
Prepare the paprika butter
2 min3Prepare the paprika butter
2 minMelt the butter and stir in the paprika.
Do not overheat the paprika to avoid bitterness.
- 4
Assemble
2 min4Assemble
2 minSpread the yogurt on a plate, top with poached eggs, and pour over the paprika butter.
Finish with extra chives for freshness.
- 5
Serve
1 min5Serve
1 minServe immediately with toasted bread.
Best enjoyed while the eggs are still warm.
Tips
- Use fresh eggs for better poaching.
- Serve immediately after assembling.
- Toasted sourdough works perfectly.
- Calories
- 320
No community notes yet