Turkish Eggs

Serves: 2

Time: 20 minutes

This spicy and garlicky yogurt with poached eggs is a fun breakfast to add into your summer rotation.

Ingredients

1 cup Greek yogurt

1 garlic clove, finely grated

3 tbs unsalted butter

1 tbs red pepper

4 large eggs

2 tbs white vinegar

Salt and pepper

Fresh dill, for garnish

Toasted bread, for serving

Chili oil, for serving

Instructions

1. Bring a medium pot of water to a simmer over medium heat. This will be for your eggs.

2. In a small bowl, mix the yogurt and chopped garlic. Set aside.

3. In a small saucepan, heat the butter over medium, and add in the peppers for 30 seconds, making sure to stir and remove from the heat.

4. Reduce the best of your pot to low-medium to simmer, then add in the vinegar.

5. Use a slotted spoon or wooden spatula to stir the water until there is a hard swirl. Next you can gently add one egg at a time, making sure to slowly swirl if the water has become stagnant.

6. Cook the eggs until the whites are cooked, about 2 to 3 minutes.

7. Then transfer the eggs to a plate and remove the excess water.

8. Take your serving platter and spread out your garlic mixture, then top off with your eggs, spicy butter, chili oil, dill and salt and pepper.

9. Serve with bread and enjoy!