Turkish poached eggs are poached eggs served on garlic yogurt and drizzled with aromatic butter with paprika and cumin. A simple recipe for a delicious and healthy breakfast.
Ingredients
- Greek yogurt – 250 ml
- Garlic – 1 clove
- Lemon juice – 0.5 teaspoon
- Chopped dill – 0.5 tablespoon + for garnish
- Salt and pepper
- Butter – 60 g
- Paprika – 1 teaspoon
- Ground cumin – 0.5 teaspoon
- Eggs – 4
- Fresh mint
- Bread
Preparation
To prepare, mix the Greek yogurt with the crushed garlic, lemon juice, chopped dill, salt, and pepper. Spread this mixture on the bottom of the plates.
Prepare the aromatic butter by melting it in a pan, letting it come to a boil, skimming off the foam, and then continuing to cook on low heat for about 2 minutes until it releases its aroma. Remove from heat, add the paprika and cumin, and stir.
To poach the eggs, bring water to a boil in a pot and stir it to create a whirlpool. Crack an egg into a small bowl and gently slide the egg into the swirling water. Cook over medium heat for about 3 minutes, until the white is set but the yolk remains soft. Remove with a slotted spoon and place on top of the yogurt. Serve 2 poached eggs per serving.
Drizzle the aromatic butter over the eggs, sprinkle with dill and fresh mint leaves. Serve with bread.
