Turkish · Breakfast
Poached Eggs with Yogurt (Gluten-Free)
Two poached eggs with molten yolks served over garlic-spiked Greek yogurt, finished with a sizzling paprika-chili butter infused with fresh dill. Accompanied by warm gluten-free flatbread. Tangy, buttery, and warm-spiced, this Turkish breakfast staple balances cool yogurt against hot chili oil.
$3
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
445Calories
21.4gProtein
28.8gFat
24.2gCarbs
5.8gSugar
2.6gFiber
842mgSodium
769mgChol
14.4gSat Fat
420mgPotassium
230mgCalcium
3.2mgIron
1.8mcgVitamin B12
3mgVitamin C
gluten-free
vegetarian
low-calorie
gluten-free
Instructions
1
Prep
Mince the garlic and stir into the Greek yogurt with salt; set aside to meld flavors while you work.
2
Simmer
Fill a saucepan with water, add the white wine vinegar, and bring to a gentle simmer over medium heat until small bubbles rise steadily.
3
Poach
Crack each of the two eggs into a small cup, then slide gently into the simmering water; poach for 3 minutes over medium-low heat until whites set and yolks jiggle.
4
Melt
In a small skillet, melt the butter over low heat until foaming, then stir in the smoked paprika and chili flakes and cook 30 seconds until deep red-orange.
5
Build
Spread the garlicky yogurt on a shallow plate and set the poached eggs on top, then drizzle the hot paprika-chili butter over the eggs and scatter the fresh dill on top.
6
Plate
Serve immediately with the warm gluten-free flatbread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 1 cup240g plain Greek yogurt
- 2 clove2 clove garlic
- 2 tbsp28g butter
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp dried chili flakes
- 2 tbsp30ml white wine vinegar
- 2 pinch2 pinch salt
- 2 tbsp2 tbsp fresh dill
- 22 gluten-free flatbread (120g)
