Turkish-Style Poached Eggs with Chili Oil
Servings: 1
Calories: 547kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon red pepper flakes
- ½ teaspoon ground paprika
- ½ cup plain , unsweetened Greek yogurt or dairy-free alternative
- 1 small clove garlic , minced
- Kosher salt
- Freshly ground black pepper
- 1-2 large eggs
- Crusty gluten-free bread , for serving, optional
Instructions
- Combine oil and red pepper flakes in a small skillet and cook over low heat for 3-4 minutes. Stir in paprika and turn off the heat. Set aside to cool slightly.
- Meanwhile, combine yogurt with garlic and season with salt and pepper to taste. Spoon it into a serving dish and spread flat to create a bed for eggs.
- Fill a medium size pan with water and bring to a boil. Stir water with a spoon to create a whirlpool and crack in an egg. Cook until the white is just set and yolk is still runny, about 2-3 minutes.
- Lift the egg out of water with a slotted spoon and place it on yogurt bed. Repeat, if using another egg.
- Spoon red pepper oil over egg and serve immediately with crusty gluten-free bread.
Notes
Note: If you could add a sixth ingredient to this recipe, make it tomatoes and sauté them along with onions and peppers to make a flavorful ragout that is used as the base for various dishes throughout the Mediterranean region. If you are avoiding eggs, definitely use tomatoes instead!
Nutrition
Calories: 547kcal | Carbohydrates: 50g | Protein: 12g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 74mg | Potassium: 172mg | Fiber: 2g | Sugar: 1g | Vitamin A: 879IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 4mg