Turkish eggs - but make them toast. Turkish eggs are truly a delight, but having them on toast switches things up! It is a stress-free, simple breakfast you can make in under 15 minutes. At first when I heard of this meal I thought there would be no way yogurt and eggs could taste good at all. But the garlic, salt, and hot chili oil brings these two food groups together deliciously.
In the conversation of nutrition, you get approximately 28 grams of protein in this breakfast from the eggs and Greek yogurt. The carb source would come from the bread of choice and the healthy fats are from both the yogurt and hot chili oil. If you want more fiber in this breakfast, you can pair this with a side of fruit or choose a whole grain bread to dip with. This time around I used fresh parsley as garnish instead of dill to try something new, so it's up to you. Both options are delicious.
Overall, this recipe is so enjoyable and teaches you how to properly poach an egg. Do not be intimidated, it's actually a very easy process once you do it once! Let's get to the recipe.
Prep time: 10 minutes
Total time: 15 minutes
1. 1 cup of Greek yogurt (I've been told that Turkish yogurt is better, which obviously makes sense, so if you have access to it please use this instead)
2. 2 cloves garlic, grated
4. Fresh dill OR fresh parsley to garnish
5. 2 eggs
6. 1 TBSP vinegar
7. Extra virgin olive oil and Aleppo pepper OR Wegmans Hot Chili Pepper Flavored Extra Virgin Olive Oil
8. Aleppo pepper to garnish
1. First, in a small bowl, combine room-temp yogurt and garlic, a pinch of salt, and whisk well.
2. Have two pieces of bread toasting in the oven.
3. Next, grab a fine-mesh strainer and place it over a bowl. Crack one egg into the strainer. You are going to gently swirl the strainer so that the watery part of egg drips into the bowl below. This step is to prevent the whites from dispersing in the water. Your poached egg will look much better at the end! Repeat this for the second egg and gently move the eggs into two separate small bowls or ramekins. Set aside.
4. Fill a medium saucepan with water. Once you see small bubbles forming in the water, add in vinegar.
5. When you are ready to poach an egg - use a wooden spoon to swirl the water around in the pot to create a vortex. Start by sliding one egg into the water.
6. Reduce the heat. Cook for 2-3 minutes, until the whites are set and yolks are runny.
7. Using a slotted spoon, remove the poached egg from the water and place them on the plate of yogurt. Repeat for second egg!
8. Now to make the olive oil sauce - grab a small frying pan and place it on medium heat. Warm 2 TBSPs of olive oil and 1 TSP Aleppo pepper. You can also opt for using the hot chili pepper oil instead to make your life easier.
9. Grab a serving dish and place both pieces of toast on the plate. Spread on yogurt on each piece. Add one poached egg onto each toast. Drizzle on your desired amount of oil onto each toast.
10. Garnish with fresh dill or fresh parsley. Enjoy!