A sophisticated and savory Turkish breakfast dish dating back to the Ottoman sultans. It consists of poached eggs sitting on a bed of garlicky yogurt, drizzled with a spicy, smoky Aleppo pepper butter sauce. The contrast of temperatures (hot eggs/butter vs. cool yogurt) serves as a unique culinary experience.
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9 items
Mix the greek_yogurt, grated garlic_clove, and a pinch of salt in a bowl. Spread into two serving bowls.
Bring a pot of water to a gentle with the white_vinegar.
Poach the eggs for 3 minutes until whites are set and yolks are runny.
While eggs poach, melt unsalted_butter in a small skillet over medium heat until sizzling.
Stir the aleppo_pepper into the butter and remove from heat immediately (don't burn the pepper).
Remove poached eggs with a slotted spoon, briefly blot on a paper towel to remove water, and place two eggs onto the yogurt in each bowl.
Drizzle the hot chili butter generously over the eggs and yogurt.
Garnish with fresh_dill and serve with toasted crusty_bread.
