Description
Turkish Eggs is a flavorful and visually stunning dish featuring creamy herbed Greek yogurt topped with perfectly poached eggs, drizzled with spiced melted butter, and vibrant spicy chimichurri. This recipe delivers a delightful balance of tangy, savory, and mildly spicy flavors, making it an excellent choice for a satisfying breakfast or brunch.
Ingredients
Scale
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)
- 1 clove garlic (minced)
- ½ teaspoon kosher salt (or more to taste)
- ½ lemon (juiced and zested)
- ½ cup extra virgin olive oil
Poached Eggs
- 6 large eggs
- 1 tablespoon white vinegar
Instructions
- Prepare Herbed Greek Yogurt: In a bowl, mix Greek yogurt with finely chopped dill, minced garlic, and kosher salt. Cover with plastic wrap and refrigerate for 1 hour to allow flavors to meld.
- Make Spiced Butter: Melt unsalted butter in a small pot over medium-low heat. Once melted, add smoked paprika and turmeric. Cook for another minute, then remove from heat and set aside.
- Prepare Spicy Chimichurri: Finely chop shallot, parsley, mint, jalapeño, and mince garlic. In a small bowl, combine these with salt, lemon juice, lemon zest, and extra virgin olive oil. Mix well and set aside.
- Poach the Eggs: Fill a deep pan with about 2 inches of water and add white vinegar. Bring water to a boil, then reduce to a simmer. Crack each egg through a fine mesh strainer to remove imperfections, transfer into a small ramekin, then gently slide the egg into simmering water. Repeat with remaining eggs. Poach eggs for 4-6 minutes, depending on desired yolk consistency (4 minutes for runny, 6 minutes for firmer yolk).
- Remove Poached Eggs: Using a slotted spoon, carefully remove each egg after poaching time is complete. Place eggs on a paper towel-lined plate to drain excess water.
- Assemble and Serve: Spread the chilled herbed Greek yogurt onto a serving platter. Arrange the drained poached eggs on top. Drizzle with the spiced melted butter (reheat if the butter solidifies). Spoon over the spicy chimichurri. Serve immediately with crusty bread and enjoy.
Notes
- Straining eggs before poaching helps achieve smoother, more uniform poached eggs.
- Adjust salt and spice levels according to personal preference.
- Use fresh herbs for best flavor in the herbed yogurt and chimichurri.
- Serve with crusty bread to soak up the yolks and sauces.
- If butter hardens before serving, gently reheat to liquefy for easy drizzling.
