Made by
Natalia

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EBT Friendly: Approximately 97%

Total Time: 20 Minutes

These Turkish Eggs layer softly poached eggs over thick garlic-and-dill yogurt, then finish them with a warm smoked paprika chili crunch oil. The creamy yogurt, silky eggs, and crunchy spiced oil create a rich, savory breakfast or brunch that’s full of flavor.

Ingredients:

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•   3 eggs (poached)
•   4 tbsp butter
•   olive oil
•   smoked paprika
•   red pepper flakes
•   plain Greek yogurt
•   1 clove garlic (grated)
•   fresh dill
•   chili crunch oil

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Add the GREEK YOGURT, finely grated GARLIC, and chopped FRESH DILL to a small mixing bowl.
2. Stir until the garlic and dill are evenly distributed throughout the yogurt.
3. Season the yogurt lightly with SALT and BLACK PEPPER to taste.
4. Set the garlic yogurt aside while preparing the chili crunch oil and eggs.
5. Add the UNSALTED BUTTER to a small skillet or saucepan over medium-low heat.
6. Once the butter has melted, stir in the OLIVE OIL.
7. Add the SMOKED PAPRIKA and RED PEPPER FLAKES.
8. Stir gently until the spices bloom and the oil becomes vibrant orange-red with visible chili flakes suspended throughout.
9. Cook for approximately 30–60 seconds, then immediately remove the chili crunch oil from the heat so the spices do not burn.
10. Fill a medium saucepan with water and bring it to a gentle simmer. The water should have small bubbles rather than a vigorous boil.
11. Crack each EGG into a separate small bowl or ramekin.
12. Carefully slide the eggs one at a time into the gently simmering water.
13. Poach for approximately 3–4 minutes, or until the whites are fully set while the yolks remain soft and runny.
14. Use a slotted spoon to remove the poached eggs and allow the excess water to drain.
15. Spread the prepared garlic dill yogurt across the bottom of a large shallow serving bowl or divide it among individual plates.
16. Arrange the three poached eggs gently over the yogurt.
17. Spoon the warm CHILI CRUNCH OIL generously over the poached eggs and yogurt, allowing the seasoned oil and crunchy chili flakes to form natural streaks and pools.
18. Finish with additional chopped FRESH DILL and black pepper, if desired.
19. Serve immediately while the eggs and chili crunch oil are warm.