Description
A flavorful and nutrient-packed breakfast dish that challenges traditional breakfast norms, featuring poached eggs over creamy Greek yogurt, drizzled with chili oil and garnished with fresh herbs.
Ingredients
Scale
- 4 fresh Eggs
- 1 cup Greek Yogurt
- Salt and Pepper to taste
- 3 tablespoons Olive Oil for chili oil
- 1 teaspoon Chili Flakes
- Fresh Dill or Mint, chopped
- 1 clove Garlic, minced (optional)
Instructions
- Prepare the Chili Oil: Heat olive oil in a small pan over medium heat, add chili flakes, and let infuse for 2 minutes.
- Cook the Eggs: In a separate pot, bring water to a gentle boil and poach eggs for 3-4 minutes.
- Plate the Yogurt Base: Spoon Greek yogurt into a shallow bowl, smoothing it out.
- Season the Yogurt: Sprinkle salt and pepper over the yogurt.
- Place the Poached Eggs: Transfer poached eggs onto the yogurt base.
- Drizzle with Chili Oil: Generously drizzle the prepared chili oil over the eggs and yogurt.
- Garnish with Herbs: Top with freshly chopped dill or mint.
Notes
Serve with warm pita or crusty bread. Consider adding a side of cherry tomatoes or a salad for freshness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 370mg
Keywords: Turkish eggs, breakfast, poached eggs, Greek yogurt, chili oil
