TURKISH EGGS
Steps:
- Preheat the oven to 350 degrees F. Place the yogurt and garlic in a small bowl and stir to combine. Season with salt and pepper. Divide between 4 small ovenproof dishes and place in the oven for 10 minutes. While the yogurt is warming, put 2 inches of water in a deep frying plan and bring to a boil. Turn off the heat and immediately break the eggs into the pan. To stop the egg whites spreading too much, break the eggs directly into the water, carefully opening the shells at the water surface so that the eggs slide into the water. Cover the pan with a tight-fitting lid. Leave to cook undisturbed in the water for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain on a clean tea towel. Mix the olive oil and paprika together in a small bowl. Season with salt and pepper. Remove the yogurt from the oven and top with the spinach leaves and poached egg. Drizzle over the olive oil mixture and serve at once.
TURKISH EGGS
Looking for a warming bowl of comfort food for two? These easy vegetarian Turkish poached eggs can be ready in just 20 minutes
Provided by Elena Silcock
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Put the chilli and butter in a small pan and melt on a very gentle heat to ensure the chilli flavour infuses while you make the rest of the dish.
- Whisk the garlic into the yogurt. Season well and add the lemon juice. Bring a large pan of water to a simmer. Add the vinegar, make a swirl with a large spoon, then crack each egg into the water. Poach for 3 mins until set, then drain on kitchen paper.
- To serve, put half the yogurt in each bowl, add a poached egg to each, then drizzle with the melted chilli butter. Season, top with sumac and coriander leaves, and serve with toast.
Nutrition Facts : Calories 402 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 13 grams protein, Sodium 0.7 milligram of sodium
TURKISH EGGS
Make and share this Turkish Eggs recipe from Food.com.
Provided by littlemafia
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fry the vegetables and spices in olive oil until the peppers are soft and juicy. Season with salt.
- One at a time break the eggs into a saucer and then slip into the nest of peppers.Cook until the whites of the egg are set.
- Serve from the pan with a dollop of yoghurt.
Nutrition Facts : Calories 222.4, Fat 15.4, SaturatedFat 3, Cholesterol 186, Sodium 78, Carbohydrate 13.7, Fiber 2.8, Sugar 5.6, Protein 8.3
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- Fill a saucepan up to 4cm/1½in deep with water and bring to the boil. Place the yoghurt into a heatproof bowl large enough to sit over the pan and stir in the garlic and salt.
- Melt the butter gently in a seperate small saucepan until it is just beginning to turn hazelnut-brown. Turn the heat off, then stir in the oil, followed by the Aleppo pepper and set aside.
- Fill a wide, lidded saucepan with 4cm/1½in water and place over a medium heat. Line a large plate with kitchen paper.
- Crack the first egg into a small fine mesh strainer suspended over a small bowl, then lift up and swirl gently for about 30 seconds, letting the watery part of the white drip into the bowl; discard.
- When the poaching water is just starting to simmer, gently slide in the eggs, one on each side of the pan. Turn the heat right down so there is no movement in the water, and poach the eggs for 3–4 minutes, until the whites are set and the yolks still runny.
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- Fill a medium saucepan with water to a depth of 2 inches; bring to a boil over high. Place yogurt in a medium heatproof bowl, and place bowl on top of saucepan.
- Melt butter in a small saucepan over medium, stirring occasionally, until just beginning to turn hazelnut brown, about 4 minutes. Remove from heat, and stir in oil and Aleppo pepper.
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