Turkish Poached Eggs with Yogurt and Spiced Butter

Ingredients

• 4 large eggs 4 large eggs
• 2 cups (470ml) Greek yogurt 2 cups (470ml) Greek yogurt
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 2 garlic cloves, minced 2 garlic cloves, minced
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 30g (total), 16g (saturated)
• Carbohydrates: 10g (total), 6g (sugars)
• Protein: 18g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a small saucepan, melt the butter over low heat. Add the minced garlic, paprika, and ground cumin. Cook for 1-2 minutes until fragrant. Remove from heat and set aside.
2. 2.
   In a separate saucepan, bring water to a gentle simmer. Add a splash of vinegar to the water.
3. 3.
   Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Repeat with the remaining eggs.
4. 4.
   Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain excess water.
5. 5.
   In a serving dish, spread the Greek yogurt evenly to create a bed for the eggs.
6. 6.
   Carefully place the poached eggs on top of the yogurt.
7. 7.
   Drizzle the spiced butter over the eggs and yogurt.
8. 8.
   Season with salt to taste and garnish with fresh parsley.
9. 9.
   Serve immediately with warm Turkish bread or pita.

Treat your ingredients with care...

• Eggs — To achieve the perfect poached eggs, make sure to use fresh eggs. Crack each egg into a separate bowl before gently sliding it into the simmering water to ensure the yolk remains intact.
• Greek yogurt — Opt for a thick and creamy Greek yogurt for the best texture. If you prefer a smoother consistency, you can strain the yogurt using a cheesecloth or a fine-mesh sieve for a few hours before using it in the recipe.
• Spiced butter — Adjust the amount of spices in the butter according to your preference. You can also experiment with different spices such as chili flakes or sumac to add a unique twist to the dish.

Tips & Tricks

• For a creamier yogurt, strain it overnight in the refrigerator to remove excess liquid.
• To add a touch of freshness, sprinkle some chopped mint or dill over the dish before serving.
• Experiment with different spices in the butter to create your own unique flavor profile.
• Serve the dish with a side of sliced tomatoes and cucumbers for a refreshing contrast.
• If you prefer your eggs more well-done, increase the poaching time by a minute or two.

Serving advice

Serve the Turkish Poached Eggs with Yogurt and Spiced Butter immediately while the eggs are still warm and the butter is melted. Provide warm Turkish bread or pita on the side for dipping and scooping up the creamy yogurt, eggs, and spiced butter.

Presentation advice

Present the dish by arranging the poached eggs on top of the yogurt bed, ensuring they are evenly spaced. Drizzle the spiced butter over the eggs, allowing it to cascade down the sides of the yogurt. Garnish with fresh parsley for a pop of color.