Turkish Eggs

This beautiful Turkish egg recipe is a sensory experience for me - a luscious combination of flavors with a delicious smell and cloud-like texture. I think I could hear music in my head after the first bite! Oh, and on top of that, it also looks and smells beautifully, so there's that. Let's go!

Ingredients (serves 2):

1 cup of Greek yogurt or labneh
Juice of half a lemon
3 cloves of garlic, minced
4 eggs
2 tbsp of butter
2 tbsp of white vinegar
A few spring or parsley, chopped
Optional: 1 tbsp of chopped walnuts
1 teaspoon of red pepper flakes or 1 tablespoon of chili crunch
Flaky salt
Toasted sourdough bread

How-to:

1. Mix yogurt with 2 cloves of minced garlic, a pinch of salt, and lemon juice in a medium bowl. Set aside.

2. Boil approximately a quart (1 liter) of water in a small saucepan. Once the water boils, add vinegar and put the heat on a low simmer.

3. Gently, and one at a time, crack your eggs into a ladle or a small bowl. Using a spoon or a chopstick, create a tornado in your saucepan using clockwise circular motions. With one hand, gently dip your ladle with an egg while slowly continuing circular motions with another. Poach your eggs, one by one, for about 2 minutes. Once done, gently lay them on a paper towel to remove the excess water.

4. Meanwhile, in a small pan, melt 2 tablespoons of butter with red pepper flakes (or chili crunch), a pinch of salt, one minced clove of garlic, and chopped walnuts. Cook and mix the sauce for about a minute or less.

5. Time to assemble! Smear yogurt on the bottom of a bowl, top with your poached eggs (you can gently cut them in half to release yolks), and add spicy sauce and chopped fresh parsley. Serve immediately with a slice of toasted sourdough, and you’re welcome!