Turkish Eggs with Yogurt

Name: Turkish Eggs with Yogurt
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2/3 cup (150g) Yogurt; 2 eggs (100g) Eggs; 1 clove, crushed (6g) Garlic; 1 tbsp (15g) Butter; 1/2 tsp (2g) Paprika

Recipes · Breakfast · Recipe, Typed Supps

Poached eggs on garlic yogurt under chilli butter. The best ten-minute breakfast anyone has invented.

Allergens and patterns

Contains eggs, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

2/3 cup (150g) Yogurt — The base, and it must be at room temperature — fridge-cold yogurt under a hot egg is the one way to get this wrong.
2 eggs (100g) Eggs — Poached soft, because the yolk is functionally part of the sauce here.
1 clove, crushed (6g) Garlic — Raw, crushed into the yogurt. Cooking it would lose the bite that cuts through the fat.
1 tbsp (15g) Butter — Melted until it foams and just starts to brown, which is where the flavour is.
1/2 tsp (2g) Paprika — Stirred into the hot butter off the heat. In the pan it burns bitter in about four seconds.

Nutrition per serving

Calories: 361 kcal
Protein: 21.1g
Carbohydrate: 8.9g
of which sugars: 8g
Fat: 26.1g
of which saturated: 14.2g
Fibre: 1.9g
Sodium: 355.2mg

Method

Stir the garlic and a pinch of salt through the room-temperature yogurt and spread it on the plate.
Poach the eggs for three minutes and lift them onto the yogurt.
Melt the butter until it foams, take it off the heat, stir in the paprika, and pour it over.