Turkish Eggs

I don’t know why it took me SOOOO long to finally try this dish out! Turkish eggs are usually made with Aleppo pepper and butter, but I decided to change it up a bit and make it my own using what I had in my pantry; All I can say is WOW. The creamy greek yogurt gives this dish a nice garlicky tang. The dill is a MUST, it makes the dish so refreshing and bright. The homemade chili oil drizzled on top is the icing on the cake for me. I only used olive oil for that, but feel free to substitute with butter if you’d like. The poached eggs on top and the runny yolk was made for dipping.. I served mine up with some toasted sourdough bread and I could not stop eating it. I went to bed later that night and that’s all I could think about! LOL. The next morning I created an open faced sandwich, almost like avocado toast and that was scrumptious as well! YOU NEED TO TRY THIS ASAP. YOU WONT REGRET IT!!!

What you’ll need:

• 1/2 cup greek yogurt

• 1 T fresh chopped dill

• 1 T lemon juice

• 2-3 garlic cloves

• salt

• 1/4 cup olive oil or unsalted butter

• 1 tsp paprika

• 1 tsp cumin

• crushed Thai chili flakes (or Aleppo pepper)

• red chili flakes

• sourdough bread

• eggs

• 1 T vinegar

Instructions:

1. Start off by cleaning and pat dry dill. Finely mince and set aside.

2. Finely mince garlic cloves or press using garlic presser. Set aside.

3. To a mixing bowl, combine greek yogurt, dill, lemon juice, minced garlic, and salt. Combine well and set aside.

4. To a heat safe bowl, add the following spices; paprika, cumin, and chili flakes. Set aside.

5. To a sauce pan over medium high heat, heat up olive oil until it starts to sizzle. Remove from heat and let cool for about 1 minute

6. Carefully pour hot oil into heat safe bowl with spices. This will “cook” spices and season the oil. Be careful, hot oil may spatter. Set aside.

7. Poach Eggs;

   A. Bring a small of water to a rolling boil and add vinegar.

   B. Gently crack one egg into a small bowl. Be careful not to accidentally break yolk. Set aside.

   C. using a spatula, stir boiling water carefully very quickly to create a whirlwind effect.

   D. While water is circling, remove spatula, and gently drop egg in. Lower heat to medium . Let poach for about 1.5-2 minutes.

   E. Remove egg carefully with slotted spoon and let drain over papertowel removing excess water.

   F. Repeat with one egg at a time, until your desired amount of eggs are done.

8. Assemble serving plate!

9. Spread a nice thick amount of the seasoned yogurt on top of a shallow serving dish

10. Create indents for the poached eggs using the back of a spoon.

11. Carefully add poached eggs to the indents

12. Drizzle seasoned chili oil over the top of the entire dish generously.

13. Garnish with more flakey salt and chopped dill

14. Enjoy with toasted sour dough bread for dipping!!

TIP: Refrigerate any leftover yogurt or chili oil. Yogurt will last up to 3-4 days. Chili oil will last up to 3 months!