Turkish-Style Poached Eggs With Garlic Yogurt, Chili Flakes & Walnut Butter Recipe

Name: Turkish-Style Poached Eggs With Garlic Yogurt, Chili Flakes & Walnut Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 cup Turkish yogurt; 1 garlic clove, mashed; 2 tablespoons butter; 1 teaspoon dried chili flakes; 1/4 cup walnuts, crushed; 2 tablespoons apple cider vinegar; 1 piece flat leaf parsley; 1 teaspoon red peppercorns; Salt and pepper

Servings: persons

4 eggs
1 cup Turkish yogurt
1 garlic clove, mashed
2 tablespoons butter
1 teaspoon dried chili flakes
1/4 cup walnuts, crushed
2 tablespoons apple cider vinegar
1 piece flat leaf parsley
1 teaspoon red peppercorns
Salt and pepper

1
Crack each egg into separate small, shallow bowls. Prepare water to poach your eggs. Bring to a boil over high heat and add the vinegar. Lower the heat to a simmer.
2
Stir to create a vortex in the water and gently add eggs one at a time by lowering the bowl into the water in the center gently .
3
Cook for about 3 minutes for a soft yolk or about 4 to 5 minutes for a hard yolk. Place on a paper towel to drain excess water.
4
Put the yogurt in a bowl add the mashed garlic and stir. Divide the yogurt in to serving plates.
5
Add the butter to a small skillet over medium heat. Melt the butter with the chili flakes and crushed walnuts and sizzle for 1 to 2 minutes until the butter turns a golden color.
6
Place eggs on top of the yogurt and pour the spiced butter with walnuts on top of the eggs. Garnish the eggs with parsley and sprinkle with the red peppercorns and salt and pepper to taste.

325

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: 4 eggs, 1 cup Turkish yogurt, 1 garlic clove, mashed, 2 tablespoons butter, and more.

Yes, Turkish-Style Poached Eggs With Garlic Yogurt, Chili Flakes & Walnut Butter 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-Style Poached Eggs With Garlic Yogurt, Chili Flakes & Walnut Butter

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