Turkish Eggs:

• 2 Eggs
• 1 Clove of Garlic
• 1/2 Cup of Greek Yogurt
• 1 Tablespoon of Extra Virgin Olive Oil
• 1/2 Teaspoon of Paprika
• 1/2 Teaspoon of Chili Oil
• Chili Flakes
• Sea Salt
• Freshly Cracked Black Pepper
• Scallion for garnish
• Lemon for poaching eggs

Serves 1

This dish will blow your mind! It’s SO good!

Chop up a clove of garlic, and mix with the Greek yogurt in a serving bowl . Season the yogurt with some cracked pepper and salt.  Set aside.

In a another bowl, mix the oil, paprika, and chili oil together.  Set aside.

Chop up a bit of the green part of the scallion for garnish.  Set aside.

Poach two eggs.  Don’t be scared, poaching eggs isn’t as difficult as you think.  I find the best way to poach eggs is by following these instructions by Alton Brown. I used lemon instead of vinegar, because I find using vinegar changes the taste of the eggs, and lemon is more subtle.  

Place the two poached eggs on top of the yogurt, and drizzle your spicy paprika oil over it.  Season with more salt and pepper, and garnish with some chopped up scallions and chili flakes. Instead of scallion, you could use, chives, parsley, or mint.  Your choice.  

Serve with some buttered toast for dipping, and bask in the yumminess.