Restaurants›Cafeteria 15L›Turkish Eggs Recipe

Turkish Eggs Recipe

Inspired by Cafeteria 15L
Time20m
Serves2

lemon herb greek yogurt, two poached eggs, garlic chili oil, fresh dill, and pickled red onion

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Ingredients

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Main Ingredients

Method

Preparation Instructions

1

Prepare the Yogurt

In a bowl, combine Greek yogurt, lemon juice, fresh dill, salt, and pepper. Mix until smooth and creamy. Set aside.

2

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on paper towels.

3

Make the Chili Oil

In a small saucepan, heat the olive oil over medium heat. Add minced garlic and red chili flakes, and cook for about 2 minutes until fragrant but not browned. Remove from heat.

4

Assemble the Dish

Spread the lemon herb Greek yogurt on a plate. Place the poached eggs on top, drizzle with the garlic chili oil, and garnish with pickled red onions and additional fresh dill if desired.