Turkish Poached Eggs with Yogurt and Spicy Sage Butter

Turkish Poached Eggs with Yogurt and Spicy Sage Butter
Turkish Poached Eggs with Yogurt and Spicy Sage Butter
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. 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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
Mediterranean Middle Eastern Dairy Egg Herb Appetizer Brunch Poach Vegetarian Yogurt Ramadan Lunch Hot Pepper Spring Sage Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1 tablespoon distilled white vinegar
  • 1/2 teaspoon paprika
  • 1 cup plain yogurt
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 teaspoon dried crushed red pepper
  • 8 eggs

Preparation 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.

Preparation 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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