High Protein
Pan-Poached Turkish Eggs with Chilli-Garlic Butter & Yogurt
Pan-Poached Turkish Eggs with Chilli-Garlic Butter & Yogurt — 42 min, 14 ingredients, adapted from Rachana Kumar.
Recipe adapted from Rachana Kumar · View original
Total
42 min
Calories
420 kcal
Ingredients
- 1 cup thick curd/yogurt
- 1 clove garlic clove
- 0.25 tsp salt
- 0.25 tsp black pepper powder
- A few , chopped dill leaves
- 40 g unsalted butter
- 1 tbsp chopped garlic
- 0.5 tsp chilli powder or paprika
- 1 tsp chilli flakes
- pinch salt
- 2 slices bread
- 2 eggs eggs
- 1 tbsp olive oil
- A few dill and coriander leaves
Instructions
- In a bowl, mix the thick curd/yogurt with salt, pepper, minced garlic, and chopped dill. Set aside.
- Heat butter in a small pan. Add the chopped garlic and sauté until lightly golden. Add chilli powder, chilli flakes, and a pinch of salt. Mix well and turn off the heat.
- Toast the bread slices in the prepared chilli-garlic butter until golden and crisp.
- In another pan, heat a little olive oil. Crack the eggs gently into the pan and cover for a few seconds, or until the egg whites are cooked through. Be careful not to overcook if you prefer runny yolks.
- To serve, spread the creamy yogurt mixture onto a plate. Place the eggs on top, drizzle generously with the chilli-garlic butter, and garnish with dill and coriander leaves.
- Serve immediately with the toasted bread and enjoy..!
