Turkish Eggs Recipe

Preparation Directions

1. 1

   Prepare the Yogurt

   In a small bowl, mix the Greek yogurt with the chopped fresh dill and a pinch of salt. Set aside.

2. 2

   Poach the Eggs

   In a saucepan, bring 4 cups of water to a gentle simmer. Add a teaspoon of salt to the water. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny.

3. 3

   Make the Chile Butter

   In a small skillet, melt the butter over medium heat. Once melted, add the ground red pepper and stir for about 1 minute until fragrant. Remove from heat.

4. 4

   Assemble the Dish

   Using a slotted spoon, carefully remove the poached eggs from the water and drain. Place a dollop of the dill yogurt on a plate, add the poached eggs on top, and drizzle with the chile butter. Season with black pepper to taste.