Turkish Eggs: paprika and olive oil over poached eggs and Greek yogurt, easy favorites combined.
Poach eggs: boil water and vinegar, crack an egg into a small bowl, then carefully slide the egg into the pot of water. Repeat with the other egg. Cook for 3-5 minutes. Take out, drain.
Put yogurt in a small serving bowl (if you are using garlic, mix with yogurt).
Mix oil and paprika in a separate bowl (save some paprika to sprinkle on the eggs later).
Place eggs on the yogurt.
Sprinkle reserved paprika on the eggs. You can add salt and pepper (and chili pepper flakes if you choose).
Pour oil/paprika mixture over the eggs.
Top with chives.
Enjoy with a spoon. You can also serve this with hearty, crusty bread to dip.
You must be logged in to post a review.
These are tasty, but the coldness of the yogurt was slightly odd, though probably better than warm yogurt. Although these won’t make it to my list of favorite breakfasts, they were good and I’ll definitely make them again.
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 11 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
raesmama1 on 8.18.2010
Can’t wait to try this!