Turkish eggs: A traditional breakfast with a modern twist
The best way to start the day? A breakfast featuring eggs as the main ingredient, as it provides long-lasting energy. Among my favourite dishes such as scrambled eggs, omelettes, and shakshuka, a new one has recently joined the list. I brought the recipe back from holiday.
Turkish eggs are becoming increasingly popular. Many of us have tried them on holiday and loved their taste. Preparing this dish at home is incredibly simple. The basic ingredients are eggs that are poached and then served with yoghurt mixed with spices and herbs. In Turkey, they are served with browned 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 are treated like scrambled eggs in the United States and often eaten daily. It is not surprising, as preparing them literally takes a moment. In addition to being extremely nutritious and delicious, in many Turkish households, they are even served after an infection because they are 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. Yoghurt 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 yoghurt,
- 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 yoghurt with salt, pepper, and lemon juice.
- Place the poached eggs into the prepared yoghurt.
- If you wish to prepare the classic version, melt the butter in a pan and mix with the finely chopped chilli, then pour it over the eggs.
- You can also sprinkle the eggs with chopped herbs and place sliced tomatoes beside them.
