By Tarishi Shrivastava
September 3, 2024
A simple savoury breakfast, Turkish eggs is perfectly poached eggs, served over a delicious garlicky yoghurt, and finished with a warm spicy butter or olive oil sauce with red pepper flakes. Here is how to make Turkish eggs:
2 eggs 1 cup yoghurt 2 cloves of garlic 1 tsp ghee or butter 1 tsp red chilli powder 1 tsp white vinegar Salt according to taste Parsley for garnish
Mix the thick yoghurt, minced garlic and a pinch of salt. Whisk until smooth. Set aside.
Bring a pot of water to a simmer. Add the white vinegar to the water.
Crack the eggs into separate bowls. Gently slide each egg into the simmering water.
Poach for 3-4 minutes for a runny yolk or longer if you like a firmer yolk.
Using a slotted spoon, remove the poached eggs and place them on a plate.
In a small pan, heat the ghee or butter over medium heat.
Once melted, add the red chilli powder and stir for 30 seconds. Remove from heat.
Spread the garlic yoghurt on a plate. Place the poached eggs on top of the yoghurt.
Drizzle the chilli butter over the eggs and yoghurt.
Garnish with fresh dill or parsley if you like. Serve immediately with warm bread like naan or pita for dipping.