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Turkish Eggs

By chef Gulasch

Poached eggs on velvety yogurt with garlic, drizzled with spicy chili butter.

9 min
Medium

4 min prep · 5 min cook

Turkish Eggs
286 kcal · per serving
Protein 15g Carbs 8g Fat 20g
Ingredients

What you will need

7 items · serves 1
  • Eggs 2 pcs
  • Greek Yogurt 70 g
  • Butter 0.5 tbsp
  • Garlic 1 clove
  • Chili Flakes 5 g
  • Dill 0.25 pcs
  • Apple Cider Vinegar 1 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

6 steps · 5 min cook

  1. Prepare the ingredients. Prepare the ingredients; these ingredients will make today's dish 🍳✨

  2. Prepare the poached eggs. Prepare the poached eggs - place the eggs in water with a little vinegar, bring to a boil, and cook over low to medium heat for about 3 minutes

  3. Prepare the butter with chili flakes. Melt the butter in a pan, add the chili flakes, and heat over medium heat for about 1-2 minutes until they begin to sizzle gently, then turn off the stove and stir

  4. Finely chop the dill. Finely chop the dill

  5. Mix the yogurt, dill, and garlic. Mix the yogurt with the dill, salt, and grated garlic and stir

  6. Serve. Serve 🍽️✨

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