Turkish eggs: A breakfast tradition with a healthy twist
The best way to start the day? A breakfast featuring eggs as the main star, because they provide long-lasting energy. A new one has recently joined the list among my favourite dishes like scrambled eggs, omelettes, and shakshuka. I brought the recipe back from vacation.
Turkish eggs are becoming increasingly popular. Many of us have tried them on vacations and loved their taste. Preparing this dish at home is incredibly simple. The basic ingredients are, of course, eggs that are poached and then served with yogurt mixed with spices and herbs. In Turkey, they're served with burnt butter and a sprinkle of chilli pepper. However, many other toppings also work well. In my opinion, cherry tomatoes are perfect.
Why should you eat Turkish eggs?
Turkish eggs are a dish with a long tradition. As early as the 15th century, the aristocracy enjoyed them. Now, they're treated like scrambled eggs in the US and often eaten daily. It's not surprising, as preparing them literally takes a moment. In addition to being extremely nutritious and delicious, in many Turkish households, they're even served after an infection because they're rich in probiotics and protein, which speed up recovery.
Why have I come to like this version of eggs? They make me feel much lighter compared to scrambled eggs. Fats are unnecessary for their preparation. Yogurt is not only a valuable source of calcium and protein but also probiotic bacteria, which support gut health and ease digestion. Meanwhile, soft-boiled eggs are considered the most delicate. They're easy to digest and full of vitamins and minerals.
To these nutritious ingredients, I also add fresh chives or parsley and cherry tomatoes. I don't use chilli as in the classic version because the dish becomes too spicy for me.
Turkish eggs
Ingredients:
- 200 grams of thick natural yogurt,
- 2 fresh eggs,
- a tablespoon of vinegar,
- a pinch of salt and pepper,
- a tablespoon of butter (optional),
- lemon juice to taste,
- 1 chilli pepper or a pinch of dried chilli (optional),
- fresh herbs, a few sprigs of parsley or chives,
- a few cherry tomatoes.
Instructions:
- Start by poaching the eggs. Bring water to a boil in a medium saucepan and add a tablespoon of vinegar. Once it starts boiling, stir in one direction with a spoon to create a whirlpool. Break the egg into it, cook for 3 minutes, then remove with a slotted spoon.
- Mix the yogurt with salt, pepper, and lemon juice.
- Place the poached eggs into the prepared yogurt.
- If you want to prepare the classic version, melt the butter in a pan, mix it with the finely chopped chilli, and then pour it over the eggs.
- You can also sprinkle the eggs with chopped herbs and place sliced tomatoes beside them.
