egg and yogurt recipe

Written ByJenny Smyth Posted on
egg and yogurt recipe
Jump to Recipe Jump to Video Print Recipe

The Best egg and yogurt recipe

I’ve been making this egg and yogurt recipe for years, and it’s always a hit with my family. The combination of creamy yogurt, rich eggs, and spices is a perfect blend of flavors and textures.

This recipe is a staple in our household, especially during holidays and special occasions. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with.

The best part is that it’s incredibly easy to make and can be prepared in under 30 minutes. The key to this recipe is using high-quality ingredients, especially the eggs and yogurt.

Fresh herbs like parsley or dill add a nice touch to the dish without overpowering the other flavors. I like to serve it with some crusty bread or over rice for a filling meal.

One of the best things about this recipe is its adaptability – you can adjust the spice level to your liking, and add or remove ingredients to suit your taste preferences. The health benefits of this recipe are numerous, with eggs providing protein, yogurt offering probiotics, and spices adding antioxidants.

This recipe has been passed down through generations in my family, and I’m so glad I can share it with you now.

Turkish Egg and Yogurt Bowl

Turkish Egg and Yogurt Bowl

4.9 from 1787 votes

A creamy and satisfying dish featuring poached eggs over a bed of garlicky yogurt, drizzled with spiced butter. This quick and healthy meal is perfect for breakfast, brunch, or a light dinner.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 2Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Yogurt Base

1 cup plain Greek yogurt
1 clove garlic, minced
1/4 teaspoon salt

For the Eggs

4 large eggs
1 tablespoon white vinegar
Water for poaching

For the Spiced Butter

2 tablespoons unsalted butter
1 teaspoon Aleppo pepper or red pepper flakes
1/2 teaspoon paprika

For Garnish

1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped

👨‍🍳Directions

1In a small bowl, combine the Greek yogurt, minced garlic, and salt.
2Stir until smooth and set aside at room temperature.
3Fill a medium saucepan with 2 inches of water and add the white vinegar.
4Bring the water to a gentle simmer over medium heat, with small bubbles rising but not a rolling boil.
5Crack one egg into a small cup, then gently slide it into the simmering water.
6Repeat with the remaining eggs, spacing them apart.
7Poach for 3 to 4 minutes until the whites are set and the yolks are still runny.
8Use a slotted spoon to transfer the eggs to a paper towel-lined plate.
9In a small skillet, melt the butter over medium heat.
10Add the Aleppo pepper and paprika, stirring for 30 seconds until fragrant and the butter is sizzling.
11Remove from heat immediately to avoid burning the spices.
12Divide the garlic yogurt between two serving bowls, spreading it into an even layer.
13Place two poached eggs on top of each yogurt bed.
14Drizzle the spiced butter over the eggs and yogurt, then garnish with fresh dill and parsley.
Serve immediately.

🔧Equipment

Small bowl
Medium saucepan
Slotted spoon
Small skillet
Serving bowls

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 11g❤️Cholesterol: 380mg🧂Sodium: 480mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 24g

📝Notes

Tips: For a milder flavor, reduce the Aleppo pepper to 1/2 teaspoon. You can also substitute fresh mint for dill for a different herbal note.

Watch Video Of How Turkish Egg and Yogurt Bowl Works

This egg and yogurt recipe is a perfect addition to any meal or gathering. It’s easy to make, delicious, and packed with nutrients.

You can serve it as a main course or as a side dish – either way, it’s sure to please even the pickiest eaters. The best part about this recipe is its versatility – you can adjust the spice level to your liking, add or remove ingredients to suit your taste preferences, and even make it vegan-friendly.

❓ Frequently Asked Questions About Turkish Egg and Yogurt Bowl

Q1: What type of yogurt should I use for this recipe?

For this recipe, I recommend using plain whole-milk yogurt. You can also use low-fat or nonfat yogurt if you prefer a lighter version.

Q2: Can I substitute the eggs with another protein source?

While you can substitute eggs with other protein sources like tofu or tempeh, keep in mind that the texture and flavor will be slightly different.

Q3: How do I store leftover egg and yogurt mixture?

You can store leftover egg and yogurt mixture in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q4: Can I make this recipe vegan?

To make this recipe vegan, replace the eggs with a flax or chia egg mixture and use a plant-based milk instead of regular milk.

Q5: What’s the best way to reheat this dish?

You can reheat this dish by gently warming it over low heat on the stovetop or by microwaving it for 30-second increments until heated through.

Similar Posts