(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Turkish Eggs are a delightful breakfast dish that combines creamy greek yogurt with perfectly poached eggs and a rich, buttery paprika sauce. This recipe is simple yet packed with flavor, making it a fantastic way to start your day. The tangy yogurt, aromatic garlic, and spicy paprika butter create a harmonious blend that will leave your taste buds dancing. Let's dive into this delicious and easy-to-make dish!
The name of the recipe: Turkish Eggs Recipe
Ingredients:
- 2 eggs
- 1 cup greek yogurt
- 2 tbsp butter
- 1 tsp paprika
- 1 clove garlic, minced
- to taste salt
- to taste pepper
Instructions:
- Fill a saucepan with water and bring it to a gentle simmer.
- Crack the eggs into separate small bowls.
- Create a gentle whirlpool in the water and gently slide the eggs into the water. Poach for about 3-4 minutes.
- In a mixing bowl, combine the greek yogurt, minced garlic, salt, and pepper. Spread the mixture onto serving plates.
- In a small pan, melt the butter and add the paprika. Cook until the butter is foamy and the paprika is fragrant.
- Using a slotted spoon, remove the poached eggs from the water and place them on top of the yogurt mixture.
- Drizzle the paprika butter over the eggs and yogurt. Serve immediately.
What You Will Need
Read more: Turkish Shrimp Casserole Recipe
What you will need to make Turkish Eggs
Eggs: Poached eggs provide a rich, creamy texture that pairs perfectly with the tangy yogurt and spicy butter sauce.
Greek yogurt: Adds a tangy, creamy base that balances the richness of the eggs and the heat from the paprika butter.
Butter: Melts into a rich, golden sauce that enhances the dish with its creamy texture and savory flavor.
Paprika: Infuses the butter with a smoky, spicy kick that elevates the overall flavor profile of the dish.
Garlic: Adds a pungent, aromatic depth to the yogurt, making the base more flavorful and complex.
Tools and Instruments Required
What tools/instruments will be needed to make Turkish Eggs Recipe
- Saucepan: Essential for poaching eggs, maintaining a gentle simmer for perfectly cooked whites and runny yolks.
- Small bowls: Used to crack eggs into before poaching, ensuring no shell pieces and easier sliding into water.
- Mixing bowl: Combines yogurt, garlic, salt, and pepper, creating a smooth, flavorful base for the dish.
- Small pan: Melts butter and cooks paprika, creating a fragrant, foamy topping for the eggs and yogurt.
- Slotted spoon: Removes poached eggs from water without breaking them, ensuring they stay intact and beautiful.
Turkish Eggs Recipe
Ingredients:
Main Ingredients
- 2 eggs
- 1 cup Greek yogurt
- 2 tbsp butter
- 1 tsp paprika
- 1 clove garlic, minced
- to taste salt
- to taste pepper
Instructions:
- 1. Fill a saucepan with water and bring it to a gentle simmer.
- 2. Crack the eggs into separate small bowls.
- 3. Create a gentle whirlpool in the water and gently slide the eggs into the water. Poach for about 3-4 minutes.
- 4. In a mixing bowl, combine the Greek yogurt, minced garlic, salt, and pepper. Spread the mixture onto serving plates.
- 5. In a small pan, melt the butter and add the paprika. Cook until the butter is foamy and the paprika is fragrant.
- 6. Using a slotted spoon, remove the poached eggs from the water and place them on top of the yogurt mixture.
- 7. Drizzle the paprika butter over the eggs and yogurt. Serve immediately.
Notes:
Read more: Turkish Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the yogurt mixture and store it in an airtight container in the fridge for up to 2 days.
- Poach the eggs and place them in a bowl of ice water to stop cooking. Store in the fridge for up to 1 day.
- Reheat the poached eggs in simmering water for 1 minute before serving.
Freezing Instructions
- Freeze the yogurt mixture in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before using.
- Poached eggs don't freeze well. Prepare fresh when needed.
- Paprika butter can be frozen in an ice cube tray. Thaw and reheat before drizzling over the dish.
Adding a pinch of sumac to the yogurt mixture gives the dish a tangy twist, enhancing the overall flavor.
0 thoughts on “Turkish Eggs Recipe”