Turkish eggs on garlicky yogurt
Soft poached eggs on a cool swoosh of garlicky yogurt with warm paprika butter poured over, and toast for dragging through all of it.
- 25 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.45 a serving
- 630 calories
- Vegetarian
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 1 cup plain greek yogurt
- 1 clove garlic, grated or very finely minced
- 4 slices sourdough bread
- 4 large eggs
- 3 tbsp butter
- 1 tbsp fresh dill, chopped (optional)
From your pantry
- ½ tsp salt, divided
- 1 tbsp white vinegar
- 1 tsp paprika
- ¼ tsp red pepper flakes
Each serving has about 630 calories, 35 g protein, 51 g carbs and 31 g fat, and costs about $2.45 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No plain greek yogurt? Plain yogurt or sour cream works.
- No sourdough bread? French bread or white bread or whole wheat bread works.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
Stir the garlic and ¼ teaspoon salt into the yogurt, spread it over two shallow bowls, and leave them on the counter to lose their chill.
Dolly’s tip: Fridge-cold yogurt cools the eggs down fast. Taking the chill off keeps everything warm.Fill a medium two-thirds full of water, add the vinegar, and over medium heat: small bubbles, not a .
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Rolling boil. A rolling boil is a hard, fast boil that keeps going even while you stir. Pasta needs one so the water stays hot after the pasta goes in and nothing sits still long enough to stick.
How you’ll know: Big bubbles churn across the whole pot, and stirring doesn’t calm them down.
Medium heat
While the water heats, toast the bread.
Crack each egg into a small cup. Stir the water to make a gentle whirlpool and slip the eggs in one at a time.
Medium heat
Dolly’s tip: A small cup lets you lower the egg right to the surface, so it holds together instead of spreading.for 3 to 4 minutes, until the whites are completely set and the yolks are soft but starting to . Lift them out with a slotted spoon onto a paper towel.
Poach. Poaching means cooking food gently in liquid that’s hot but barely bubbling. It keeps delicate things like eggs, fish or chicken moist and tender.
How you’ll know: The liquid just shivers, with an occasional small bubble and never a rolling boil.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 3 min 30 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
the butter in a small pan over medium heat until it foams. Take it off the heat and stir in the paprika, red pepper flakes and the rest of the salt.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Medium heat
Dolly’s tip: Take it off the heat before the paprika goes in. It burns in seconds in hot butter.Set two eggs on each bowl of yogurt, spoon the red butter over the top, and scatter with dill. Serve with the toast for dipping.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
