Turkish Eggs by @themodernnonna

15 min
Medium

2 servings

🥣

240 ml

Yogurt

🧄

3 g

Garlic

🧂

1.5 g

Salt

🧈

42 g

Unsalted Butter

🌶️

2 g

Aleppo Chili Flakes

🟥

1 g

Smoked Paprika

🍶

15 ml

White Vinegar

🥚

200 g

Eggs

🧂

Salt

🧀

35 g

Feta

🌿

6 g

Dill

Preparation Steps

  1. Step 1/9

    Finely grate or mince 1 clove of garlic. Combine the Greek yogurt, garlic, and 1/4 teaspoon salt in a mixing bowl until smooth.

    Greek yogurt
    garlic
    salt
    🥣mixing bowl
    🥄whisk

  2. Step 2/9

    Divide the seasoned yogurt between 2 serving bowls. Set the bowls aside while preparing the eggs.

    Greek yogurt
    🥣mixing bowl
    🍽️serving bowls

  3. Step 3/9

    Fill the small saucepan with water and bring it to a gentle simmer over the stovetop. Stir in 1 tablespoon white vinegar.

    white vinegar
    🥘small saucepan

  4. Step 4/9

    Crack each egg through a fine-mesh strainer to drain loose egg white. Transfer each strained egg to a small cup or directly into the simmering water.

    eggs
    🫗fine-mesh strainer

  5. Step 5/9

    Poach the eggs in gently simmering water for 3 to 4 minutes, until the whites are set and yolks remain soft. Lift the eggs out using a slotted spoon and season with a pinch of salt.

    eggs
    salt
    🥘small saucepan
    🥄slotted spoon

  6. Step 6/9

    Melt 3 tablespoons unsalted butter in a small frying pan over medium heat. Cook until the butter smells nutty and turns lightly golden.

    unsalted butter
    🍳small frying pan

  7. Step 7/9

    Remove the browned butter from the heat. Stir in the Aleppo chili flakes and smoked paprika until the spices bloom in the butter.

    🌶️Aleppo chili flakes
    smoked paprika
    🍳small frying pan

  8. Step 8/9

    Place 2 poached eggs on top of the yogurt in each serving bowl. Spoon the paprika butter evenly over the eggs.

    eggs
    Greek yogurt
    unsalted butter
    🌶️Aleppo chili flakes
    smoked paprika
    🥄slotted spoon
    🍽️serving bowls
    🍳small frying pan

  9. Step 9/9

    Crumble feta cheese over the eggs. Garnish with fresh dill and serve immediately with crusty bread for dipping.

    feta cheese
    fresh dill
    crusty bread
    🍽️serving bowls

Composition

Ingredients

Types

Vegetables, Seasonings, Dairy, Fats, Condiments, Eggs

Ingredients

Yogurt, Garlic, Salt, Unsalted butter, Aleppo chili flakes, Smoked paprika, White vinegar, Eggs, Feta, Dill

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Low-carb, High-protein, Ketogenic

Calories

390 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 22g, Fat: 25g, Fiber: 2g, Sugar: 4g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 2.8mg, Potassium: 300mg, Sodium: 640mg

Vitamins

Vitamin A: 370mcg, Vitamin D: 2.4mcg, Vitamin B12: 1.5mcg, Vitamin K: 18mcg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, fine-mesh strainer, small saucepan, slotted spoon, small frying pan, whisk, serving bowls

Appliances

stovetop

Type

Type

Type Of Dish

Breakfast, Brunch, Egg dish, Main Course

Occasions

Breakfast, Brunch, Weekend breakfast, Quick meal

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

Turkish, Balkan, Middle Eastern

Geographic

Turkey, Marmara

Various

Aspect

Texture

Creamy, Silky, Runny, Crispy, Crumbly

Flavors

Tangy, Buttery, Smoky, Savory, Garliky, Mildly spicy, Herbaceous

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after assembling,Do not leave poached eggs or yogurt out for more than 2 hours), fridge : 2 days (Store yogurt spread and paprika butter separately in airtight containers,Store cooked poached eggs in a sealed container and reheat gently before serving,Add feta and dill only before serving), freezer : 0 min (Freezing is not recommended because yogurt may separate and poached eggs become rubbery)