Eating eggs is a huge part of a healthy diet. However, it is easy to get bored with traditional egg recipes like omelets, scrambled eggs, or hard boiled eggs. This recipe is quick and simple, with an exciting blend of flavors, making it a great way to change up eating eggs.
Most consumers know greek yogurt as a thick, high protein yogurt. Greek yogurt is not just yogurt with whey strained out but is actually a unique culture used to inoculate the milk (growing bacteria on purpose to make the cultured dairy.) It is these particular probiotic strains that make the particular taste and texture of greek yogurt. You can buy these specific cultures online including from Cultures for Health.
If you don’t like Greek Yogurt, you can use any yogurt. Simply strain some of the whey out of it to make it thicker. While this recipe is traditionally made with greek yogurt, you could also make this particular recipe using any thick yogurt, creme fraiche, or sour cream.
While I prepared this with only one egg per bowl, you could easily add two or three eggs to the herbed yogurt. Feel free to play with the spices you add to find a palate and flavor profile that you like. I ate this simply with a spoon but you could also dip cut vegetables like carrots into it.
Ingredients for Turkish Eggs
3 tbsp Butter
1 cup Greek Yogurt
½ tsp Hot Smoked or Hungarian Paprika
1 tbsp High Quality Olive Oil
1 Clove Garlic, Minced
1 tsp Dried Oregano
2 eggs
Directions for Turkish Eggs
Melt butter in a small sauce pan on the stove. Add the paprika.
In a bowl, mix the greek yogurt, olive oil, garlic, and oregano.
Add filtered water to a pot. Bring to a gentle simmer.
Add eggs gently to poach them. Simmer for 2-3 minutes depending on how done you’d like the yolk to be.
Divide the yogurt mixture between two bowls. Add one egg to each bowl.
Drizzle half the butter mixture over each bowl. Top with parsley.
If you are not on GAPS, serve with a toasted piece of sourdough, topped with plenty of butter or not.
GAPS Legal Turkish Eggs
Ingredients
- 3 tbsp Butter
- 1 cup Greek Yogurt
- ½ tsp Hot Smoked or Hungarian Paprika
- 1 tbsp High Quality Olive Oil
- 1 Clove Garlic, Minced
- 1 tsp Dried Oregano
- 2 eggs
Instructions
- Melt butter in a small sauce pan on the stove. Add the paprika.
- In a bowl, mix the greek yogurt, olive oil, garlic, and oregano.
- Add filtered water to a pot. Bring to a gentle simmer.
- Add eggs gently to poach them. Simmer for 2-3 minutes depending on how done you’d like the yolk to be.
- Divide the yogurt mixture between two bowls. Add one egg to each bowl.
- Drizzle half the butter mixture over each bowl. Top with parsley.
- If you are not on GAPS, serve with a toasted piece of sourdough, topped with plenty of butter or not.