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Turkish Eggs in Garlic Yogurt

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author Margaret Bose Johnson

Ingredients

  • 1 cup (240gms) Greek yogurt, at room temperature
  • 1 small clove garlic, or half a medium clove
  • ¼ teaspoon fine sea salt
  • 2 tablespoons fresh or frozen dill or fresh mint, chopped optional
  • ¼ cup (55gms) salted butter
  • 4 large eggs + a pinch of salt
  • sprinkling of aleppo pepper or smoked paprika + cayenne or chili pepper flakes
  • your favourite flatbreads (or toast) to serve, gluten-free, if necessary
  • a few black olives and tomato or cucumber chunks, optional

Instructions

  • Make the garlic yogurt: Put the yogurt into a bowl. Smush the garlic using a garlic press or grate it on a microplane grater into the yogurt (or mince it very finely). Stir in the salt and chopped fresh herbs, if using. Divide the garlic yogurt between two bowls or rimmed plates, spreading it into a circle in the center of each plate.
  • Melt the butter in a non-stick skillet over medium heat until it's bubbling. Crack in the eggs, add a pinch of salt, and stir them around with a spatula until they are just set, leaving large streaks of the whites and yolks not mixed together.
  • Pile half of the scrambled eggs on top of each of the garlic yogurt portions. Sprinkle with aleppo pepper (or a pinch of smoked paprika and a light sprinkle of cayenne or chili pepper flakes).
  • Serve with warmed flatbreads or toast (gluten free, if necessary) and a few black olives and tomato wedges on the side.

Notes

  1. Recipe adapted from 'Turkish Flavours, Recipes from a Seaside Café'  by Sevtap Yüce.
  2. If raw garlic bothers you, sauté the minced garlic in the butter for 30 seconds before adding the eggs, instead of stirring it into the yogurt.
  3. Use only one egg per person if you'd like a lighter breakfast.
  4. If making this dish for children, omit the Aleppo pepper and just add a sprinkle of sweet paprika.
  5. Frozen dill works great in this recipe (dried dill is lacking in flavour). When buying a bunch of dill, you often have a good amount left over. Make sure it is well dried, chop it, and put it into a ziptop freezer bag. Freeze for up to 6 months. Use the chopped dill right from frozen.