Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Poached eggs on cool garlic yoghurt with sizzling paprika butter - an Istanbul brunch classic.
Equipment: Saucepan; small pan
Measures and names
Ingredients
- 4 eggs
- 200 g full-fat Greek yoghurt, at room temperature
- 1 garlic clove, crushed
- 30 g butter
- 1 tsp smoked paprika
- 1 tsp white or cider vinegar, for poaching
- salt
Optional extras
- 1 pinch chilli flakes (red pepper flakes)
- 5 g fresh dill
Method
- Beat the yoghurt with the garlic and a pinch of salt, and spread over two shallow bowls.
- Poach the eggs in barely simmering water with the vinegar for 3 minutes.
- Melt the butter in a small pan until foaming, take off the heat and stir in the paprika and chilli flakes.
- Sit the drained eggs on the yoghurt, pour over the sizzling paprika butter and finish with dill.
Swaps and tips
Room-temperature yoghurt is key so it doesn't chill the eggs. Serve with wilted spinach to make it more substantial.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 24 g | 7 g | 0 g | 33 g | 420 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
