Breakfast

Turkish eggs with yogurt and chili butter

Name: Turkish eggs with yogurt and chili butter
Total time: 15 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 4 Eggs; 5½ oz Greek yogurt; 1 oz Butter; 2 Garlic clove; Aleppo pepper flakes, a teaspoon; Dill, a few fronds; White wine vinegar, a splash, for the water; Sea salt, to taste

The yogurt is warmed to room temperature and garlicked first, so the cold-fridge shock that ruins this dish never happens — hot egg on cold yogurt is the mistake.

4gnet carbs

30gfat

20gprotein

365kcal

Per serving15 minServes 2

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Ingredients

For the whole dish · serves 2

Eggs4
Greek yogurt5½ oz
Butter1 oz
Garlic clove2
Aleppo pepper flakesa teaspoon
Dilla few fronds
White wine vinegara splash, for the water
Sea saltto taste

Method

6 steps · 15 minutes

Take the yogurt out of the fridge before you do anything else. Cold yogurt under a hot egg is the thing that goes wrong here.
Grate the garlic into it with a good pinch of salt and leave it to sit while you cook.
Melt the butter slowly with the pepper flakes until it foams and the flakes bleed red into it. Do not let it brown past nut color.
Poach the eggs in barely trembling water with a splash of vinegar, 3 minutes for a soft yolk.
Spread the yogurt across the base of a shallow bowl rather than spooning it into a heap.
Eggs on top, then the chili butter poured over from a height so it pools rather than sinks. Dill last.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.