Keto Turkish Eggs
How to Make It
Step 1
Fill a medium-sized saucepan with water. Bring it to a boil. In the meantime, combine the grated garlic clove, whole milk Greek yogurt, heavy cream, ¼ tsp sea salt, and 1 tablespoon of chopped fresh dill in a small bowl. Mix well to combine. The mixture should be smooth and creamy. Taste and add more sea salt if desired.
Step 2
In a small saucepan, combine the olive oil and the Aleppo pepper. Gently heat the mixture over low heat until the pepper smells nutty and the color of the pepper changes the color of the oil. Set aside to cool slightly.
Step 3
Crack an egg into a bowl. Line a small plate with a paper towel. Add 1 tablespoon of white vinegar to the boiling water. Turn the heat down slightly so the water is at a good simmer. Swirl the water using a spoon to create a vortex. If the water is swirling vigorously, wait until it is swirling more gently before lowering the egg into the water. Gently lower the egg into the water (the edge of the bowl should touch the water as the egg drops into the water).
Step 4
The egg should stay in one place and fall to the bottom of the pot, while the swirling water will shape the egg into a round mound. Cook the egg for 2-3 minutes for a runny yolk. Cook another minute or so for a more thoroughly cooked yolk. Remove the egg from the pot and place it on the paper towel-lined plate. Repeat with the remaining three eggs.
Step 5
Place the yogurt into a smooth layer on a plate. Top it with the poached eggs. Sprinkle the eggs with a little bit of sea salt.
Step 6
Drizzle the heated oil on top of the eggs. Sprinkle the plate with the remaining ½ tablespoon of chopped fresh dill. Serve immediately!
Ingredients
- Garlic – 1 clove
- Greek yogurt – 0.75 cup
- Heavy cream – 0.25 cup
- Salt, sea salt – 0.25 tsp
- Dill weed, fresh – 1.5 tbsp
- Egg – 4 large
- Vinegar White Distilled – 1 tbsp
- Extra virgin olive oil – 1.5 tbsp
- Aleppo Pepper Flakes – 0.5 tbsp