Turkish Poached Eggs with Garlic Yogurt

  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    33 grams
  • Saturated Fat

    10 grams
  • Cholesterol

    396 milligrams
  • Sodium

    1003 milligrams
  • Carbohydrate

    34 grams
  • Fiber

    3 grams
  • Protein

    27 grams
  • Sugar

    6 grams


  • 1 1/3 cups plain Greek yogurt
  • 2 small cloves garlic, minced
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 tablespoons white wine vinegar
  • 8 large eggs
  • 2 large pinches red pepper flakes
  • 2 tablespoons chopped walnuts
  • 2 tablespoons unsalted butter
  • 1 bunch watercress, tough stems trimmed
  • 1 small whole-wheat baguette, split, toasted and cut into pieces


Step 1

Combine the yogurt, garlic, dill, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; stir until smooth. Spread the yogurt on 4 plates.

Step 2

Bring about 3 inches of water to a boil in a wide pot. Add the vinegar and reduce the heat to medium to maintain a gentle simmer. Crack 4 eggs into individual small bowls or ramekins. Carefully lower each egg into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove the poached eggs with a slotted spoon and blot the bottoms dry on a kitchen towel. Divide among the plates. Let the water return to a simmer and repeat with the remaining 4 eggs; add to the plates. Season the eggs with a pinch each of salt and red pepper flakes.

Step 3

Toast the walnuts in a small skillet over medium heat, stirring, until golden, about 4 minutes. Stir in a pinch of red pepper flakes, then stir in the butter until melted. Spoon over the eggs.

Step 4

Toss the watercress with the remaining 1 tablespoon olive oil and a pinch of salt in a medium bowl; divide among the plates. Serve with the bread.

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