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BreakfastLow carbVegetarian€€

Turkish Eggs with Herbed Yogurt and Chili Butter

Name: Turkish Eggs with Herbed Yogurt and Chili Butter
Prep time: 13 min
Cook time: 10 min
Total time: 23 min
Yield: 2
Ingredients: 400 g Yogurt, Greek, plain, whole milk; 1 clove Garlic, raw; 0.5 tsp Salt, table, iodized; 1 tbsp Dill weed, fresh; 4 piece Eggs, Grade A, Large, egg whole; 1 L Water; 2 tbsp Vinegar, cider; 30 g Butter, stick, unsalted; 2 tbsp Oil, olive, extra virgin; 1 tsp Spices, pepper, red or cayenne; 0.25 tsp CHILLI POWDER BLEND, CHILLI; 1 pinch Spices, caraway seed

Turkish-style eggs are the perfect protein breakfast, combining creamy Greek yogurt, poached eggs and aromatic chili butter. Prepare this dish for a top-notch culinary experience at home.

Prep time

13 min

Cook time

10 min

Total time

23 min

Servings

Recipe

Yogurt base

Yogurt, Greek, plain, whole milk

400 g

Garlic, raw

1 clove

Salt, table, iodized

0.5 tsp

Dill weed, fresh

1 tbsp

Poached eggs

Eggs, Grade A, Large, egg whole

4 piece

Water

1 L

Vinegar, cider

2 tbsp

Chili topping

Butter, stick, unsalted

30 g

Oil, olive, extra virgin

2 tbsp

Spices, pepper, red or cayenne

1 tsp

CHILLI POWDER BLEND, CHILLI

0.25 tsp

Spices, caraway seed

1 pinch

Small saucepan Larger pot for water Whisk for mixing Slotted spoon

Per servingTotal

Calories:588.2 kcal1176.4 kcal

Protein:31.4 g62.8 g

Carbohydrates:11.4 g22.7 g

Fiber:1 g1.9 g

Water:762.8 ml1525.6 ml

Fat:46.3 g92.6 g

Micronutrients

Sugar:8.7 g17.4 g

Saturated fat:17.9 g35.8 g

Cholesterol:430.3 mg860.5 mg

Sodium:717 mg1434 mg

Potassium:548.8 mg1097.6 mg

Calcium:284.2 mg568.4 mg

Iron:2.6 mg5.1 mg

Magnesium:43.9 mg87.7 mg

Zinc:2.5 mg5 mg

Phosphorus:488.4 mg976.8 mg

Vitamin C:8.8 mg17.6 mg

Vitamin A:347.6 µg695.2 µg

Vitamin D:2 µg4 µg

Vitamin B12:2.4 µg4.8 µg

Instructions

Mix the Greek yogurt with grated garlic, salt and dill. Let it rest at room temperature so it doesn't cool down too quickly when it comes into contact with the hot eggs.

Melt the butter in a small saucepan over low heat. Once it starts to foam, add the olive oil, ground paprika, chili and cumin. Heat for just a minute so the spices release their aroma, then remove from heat.

Bring water with vinegar to a boil in a larger pot, then reduce the temperature so the water is just gently simmering. Create a gentle whirlpool with a spoon.

Carefully crack an egg into the whirlpool and poach for about 3 minutes (the white should be firm while the yolk remains runny). Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.

Divide the yogurt mixture between two plates. Place two poached eggs in the center of each. Generously drizzle everything with the prepared chili butter.

Garnish with extra dill or mint and serve with toasted whole-grain bread or sourdough bread.

Nutritional benefits

Thanks to the high content of probiotics in the yogurt and quality protein in the eggs, this dish supports gut microbiome health and tissue regeneration after physical activity.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.