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Turkish-Style Soft Eggs in Garlic Yogurt

Serving Size

2

Ingredients

  • 4 Eggs
  • 1 Cup Plain Greek Yogurt (room temperature)
  • 1 Garlic (clove, minced)
  • 2 tbsps Extra Virgin Olive Oil
  • 1 tsp Chili Flakes
  • Sea Salt & Black Pepper (to taste)
  • 2 tbsps Mint Leaves (torn)

Directions

  • Prepare the Eggs: Bring a pot of water to a boil. Reduce heat to a gentle simmer and add the eggs. Cook for 7 minutes for soft-boiled eggs. Transfer the eggs to a bowl of ice water to cool. Once cooled, peel the shells.
  • Prepare the Yogurt Base: Combine Greek yogurt and minced garlic in a bowl. Divide evenly onto serving plates.
  • Make the chili oil by heating a small skillet over low heat. Add the olive oil and chili flakes, gently heating until fragrant but not sizzling. Remove from heat.
  • Assemble the Dish: Slice the soft-boiled eggs in half. Place the eggs over the yogurt mixture. Drizzle the warm chili oil on top.
  • Season and Garnish: Sprinkle with salt, pepper, and torn mint leaves. Serve immediately. Enjoy!

Notes

Leftovers: This is best enjoyed at room temperature immediately after making. Store leftover eggs peeled but not sliced in the fridge for up to three days. Poached Eggs: Rather than a soft-boiled egg, make a poached egg, or fully cook the eggs, if you prefer. No Mint: Use another fresh herb, such as parsley, or omit.

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