Turkish Poached Eggs with Yogurt and Spicy Sage Butter
From darbar 17 years ago
- 10 minutes to make
- Serves 4
Eggs are a staple of the Turkish diet. An ingredient in many dishes, they are also prepared on their own as a main course for lunch or as an appetizer for dinner. Here they are poached, set on a bed of yogurt (another staple) and drizzled with a red pepper-sage butter. Read more The red pepper that fires up Turkish cooking - a cross between paprika and dried crushed red pepper - is much more popular than black pepper, especially outside the large cities. See less
Ingredients
- 1 cup plain yogurt shopping list
- 2 large garlic cloves, pressed shopping list
- 1/4 cup (1/2 stick) unsalted butter shopping list
- 12 fresh sage leaves shopping list
- 1/2 teaspoon paprika shopping list
- 1/4 teaspoon dried crushed red pepper shopping list
- 1 tablespoon distilled white vinegar shopping list
- 8 eggs shopping list
- Warm pita bread shopping list
How to make it
- Stir yogurt and garlic in small bowl to blend. Season to taste with salt. Divide mixture equally among 4 plates, spreading to coat center.
- Melt butter in heavy small saucepan over medium heat. Add sage, paprika and red pepper and stir just until butter sizzles. Remove from heat. Season with salt.
- Add vinegar to large skillet of simmering water and return mixture to simmer. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place 2 eggs atop yogurt on each plate.
- Rewarm butter mixture if necessary; spoon over eggs and serve immediately with pita bread.
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