Breakfasts for working individuals are an urban legend. Who gets the time to have a proper meal, let alone make it? Are you someone who’s always running against the clock but wants more than a sad toast with cold tea in the morning? In that case, Turkish eggs will be the perfect breakfast for you. With creamy yogurt, buttery chilli sauce and perfectly poached eggs, Turkish eggs will level up your breakfast game like never before. Packed with protein, the yogurt used in Turkish eggs will also improve your gut health. Moreover, it’s an easy egg recipe that comes together in just 10 minutes.

So, are you ready to make a delish breakfast that also looks aesthetic on your plate? Follow this easy recipe for Turkish eggs that fits perfectly into your chaotic morning routine.

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Total time: 10 minutes

Ingredients:

1/2 cup Greek yogurt

1 clove garlic

2 tsp finely chopped dill leaves

1/4 tsp cumin powder

1/8 tsp salt

2 eggs

1 tbsp plain white vinegar

2 tbsp butter

1/4 tsp chilli flakes

1/2 tsp red chilli powder

1 tbsp extra virgin olive oil

Method:

Start by heating water in a saucepan on medium flame. In the meantime, prepare the yogurt to go on the base of the dish. Take thick, creamy Greek yogurt in a bowl. Grate the garlic clove and add it to the bowl. Now, add finely chopped dill leaves to the yogurt. Add 1/8 tsp of cumin powder and salt each and mix the ingredients well. Transfer the yogurt mixture to a plate. Now, spread it well, leaving some space in the centre for the two poached eggs to be plated later.

To make the poached eggs, crack open an egg into a small bowl. Now, reduce the flame of the water and add vinegar to it. With the help of a cooking spoon in one hand, create a swirl in the boiling water and instantly drop the egg into it with the other hand. Using a strainer spoon, gently pull the egg out of the saucepan and place it on the plate. Repeat the process for another egg. You don’t need to add vinegar again.

To make the butter chilli sauce, heat a medium-heighted pan on low flame. Add butter and let it heat on a medium flame until golden brown. Now, add chilli flakes, red chilli powder and 1/4 tsp of cumin powder. Mix the ingredients well. Turn off the heat and let the sauce cool down for a minute. Now, add extra virgin olive oil to the sauce and stir well. Pour the sauce around the poached eggs. You can garnish the dish with a teaspoon of dill leaves or other herbs. The Turkish eggs are ready to be served with avocados, toasted bread, and salad.

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