Turkish Eggs Recipe

Name: Turkish Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggs; 2 Tablespoons Vinegar; 1/2 cups Greek Yogurt; 1 Tablespoon Olive Oil; 1/2 cloves Garlic; 1/2 teaspoons Paprika; Chili Pepper Flakes (optional); Salt; Ground Black Or White Pepper; Chives (or Herb Of Choice), Chopped

Servings: persons

2 whole Eggs
2 Tablespoons Vinegar
1/2 cups Greek Yogurt
1 Tablespoon Olive Oil
1/2 cloves Garlic
1/2 teaspoons Paprika
Chili Pepper Flakes (optional)
Salt
Ground Black Or White Pepper
Chives (or Herb Of Choice), Chopped

1
Poach eggs: boil water and vinegar, crack an egg into a small bowl, then carefully slide the egg into the pot of water. Repeat with the other egg. Cook for 3-5 minutes. Take out, drain.
2
Put yogurt in a small serving bowl (if you are using garlic, mix with yogurt).
3
Mix oil and paprika in a separate bowl (save some paprika to sprinkle on the eggs later).
4
Place eggs on the yogurt.
5
Sprinkle reserved paprika on the eggs. You can add salt and pepper (and chili pepper flakes if you choose).
6
Pour oil/paprika mixture over the eggs.
7
Top with chives.
8
Enjoy with a spoon. You can also serve this with hearty, crusty bread to dip.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole Eggs, 2 Tablespoons Vinegar, 1/2 cups Greek Yogurt, 1 Tablespoon Olive Oil, and more.

Yes, Turkish Eggs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkish Eggs

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