turkish poached eggs-yogurt & spicy sage butter
Eggs are a staple of the Turkish diet. An ingredient in many dishes, they are also prepared on their own as a main course for lunch or as an appetizer for dinner. Here they are poached, set on a bed of yogurt (another staple) and drizzled with a red pepper-sage butter. The red pepper that fires up Turkish cooking - a cross between paprika and dried crushed red pepper - is much more popular than black pepper, especially outside the large cities.
prep time
5 Min
cook time
5 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 cup plain yogurt
- 3/4 teaspoon chopped fresh dill
- 3/4 teaspoon chopped fresh mint leaves
- 2 large garlic cloves, pressed
- 1/4 cup (1/2 stick) unsalted butter
- 12 fresh sage leaves
- 1/2 teaspoon paprika
- 1/4 teaspoon dried crushed red pepper
- 1 tablespoon distilled white vinegar
- 8 eggs
- warm pita bread- optional
How To Make turkish poached eggs-yogurt & spicy sage butter
-
Step 1Stir yogurt, dill, mint and garlic in small bowl to blend. Season to taste with salt. Divide mixture equally among 4 plates, spreading to coat center.
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Step 2Melt butter in heavy small saucepan over medium heat. Add sage, paprika and red pepper and stir just until butter sizzles. Remove from heat. Season with salt.
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Step 3Add vinegar to large skillet of simmering water and return mixture to simmer.
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Step 4Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place 2 eggs atop yogurt on each plate.
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Step 5Rewarm butter mixture if necessary; spoon over eggs and serve immediately with pita bread.
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