A great Turkish classic where soft poached eggs rest on garlic yogurt, drizzled with hot chili butter. It is fresh, rich, tangy, and deeply comforting.
Ingredients
- 800 g plain Greek yogurt
- 8 pieces fresh egg
- 60 g unsalted butter
- 1 clove garlic
- 2 tbsp white vinegar
- to taste fine salt
- to taste Aleppo pepper flakes
- 0.25 bunches fresh dill
- 4 pieces pita bread
Method
- Take the yogurt out of the refrigerator in advance, then mix it with the finely grated garlic and salt until you get a smooth, soft, and lightly fragrant cream.
- Leave the yogurt at room temperature while you prepare the rest: it needs to lose its sharp chill without becoming warm.
- Heat a large pot of water with the vinegar; the water should simmer gently, with small regular bubbles, never boiling hard.
- Crack the eggs separately into small bowls, then slide them into the simmering water creating a gentle circular motion; the white should close around the yolk.
- Poach the eggs until the whites are set and the yolks are still soft to the touch, then gently drain them on paper towels.
- Melt the butter over low heat in a small skillet until it foams and smells lightly nutty, without letting it brown completely.
- Add the Aleppo pepper flakes to the hot butter off the heat; the butter should turn orange-red and release a sweet, spicy, and toasted fragrance.
- Spread the garlic yogurt in shallow plates or bowls, place the poached eggs on top, then immediately drizzle with the chili butter.
- Sprinkle with fresh dill and serve immediately with warm pita bread to scoop up the yogurt, yolk, and flavored butter.
Nutrition
Per serving
- Energy
- 441 kcal
- Protein
- 22.77 g
- Carbohydrate
- 24.65 g
- Fat
- 26.48 g
- Fibre
- 0.89 g
- Calcium
- 18.17 mg
- Iron
- 0.33 mg
- Magnesium
- 6.21 mg
