Ingredients
Herbed Greek Yogurt
- 1 ½ cups Greek yogurt
- 2 tablespoons dill, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, or more to taste
Spiced Butter
- 4 tablespoons unsalted butter, melted
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
Spicy Chimichurri
- 1 small shallot, finely chopped
- ¼ cup parsley, finely chopped
- ¼ cup mint, finely chopped
- ½ small jalapeño, deseeded and finely chopped
- ½ lemon, juiced and zested
- 1 clove garlic, minced
- ½ teaspoon kosher salt, or more to taste
- ½ cup extra virgin olive oil
Poached Eggs
- 6 large eggs
- 1 tablespoon white vinegar
Instructions
- Prepare the Herbed Greek Yogurt: In a bowl, combine the Greek yogurt with finely chopped dill, minced garlic, and kosher salt. Mix thoroughly until smooth and evenly combined. Adjust seasoning to taste and set aside.
- Make the Spiced Butter: Melt the unsalted butter in a small pan over low heat. Once melted, stir in the smoked paprika and turmeric. Keep warm on very low heat to allow the spices to infuse and prevent the butter from browning.
- Prepare the Spicy Chimichurri: In a medium bowl, mix together the finely chopped shallot, parsley, mint, and jalapeño. Add the lemon juice and zest, minced garlic, kosher salt, and pour in the extra virgin olive oil. Stir well to combine and set aside to let the flavors meld.
- Poach the Eggs: Fill a wide pan with water and bring it to a gentle simmer. Add the white vinegar to the water, which helps the egg whites coagulate. Crack each egg into a small bowl, then gently slide it into the simmering water, one at a time. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and drain on paper towels.
- Assemble the Turkish Eggs: Spread a layer of the herbed Greek yogurt evenly across serving plates. Place two poached eggs on top of the yogurt on each plate.
- Drizzle and Garnish: Spoon the warm spiced butter over the eggs, allowing the vibrant colors to show. Then drizzle the spicy chimichurri over everything for a fresh, zesty finish.
- Serve Immediately: Serve the Turkish Eggs warm, optionally with crusty bread or pita on the side to soak up the delicious sauces.
Notes
- Use fresh herbs for the best flavor; dried herbs won’t provide the same vibrancy.
- White vinegar in the poaching water helps keep the egg whites neat but won’t affect the taste.
- Adjust the amount of jalapeño in the chimichurri to control the spice level.
- For a dairy-free version, substitute the Greek yogurt with a thick coconut or almond-based yogurt.
- This dish is best enjoyed fresh; do not prepare too far in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
- Diet: Gluten Free
