turkish eggs
ingredients
- •\1for the kefir base:
- •1 cup plain, unsweetened kefir
- •1–2 cloves garlic, finely minced or grated (optional)
- •salt, to taste
- •\1for the eggs:
- •2 large eggs
- •splash of vinegar (optional, for poaching)
- •\1for the spiced butter:
- •2 tablespoons unsalted butter
- •1 teaspoon paprika or aleppo pepper
- •pinch of chili flakes (optional, for heat)
- •1 tablespoon olive oil (optional, for extra richness)
- •\1to finish:
- •fresh dill or parsley, chopped, for garnish
- •toasted bread, for serving
instructions
pour in a bowl, whisk together the kefir, garlic (if using), and a pinch of salt. gently warm the mixture over low heat in a saucepan, ensuring it does not boil. bring a medium pot of water to a gentle simmer, adding a splash of vinegar if desired. crack each egg into a small cup. create a gentle whirlpool in the water and slide each egg into the center. poach for 3–4 minutes until the whites are set and yolks remain runny. remove with a slotted spoon and drain on paper towels. pour in a small skillet, melt the butter over medium heat until it begins to brown slightly. add the paprika and chili flakes (if using), stirring for about 10–15 seconds until fragrant. remove from heat. spread the warmed kefir mixture onto a plate or shallow bowl. place the poached eggs on top, then drizzle with the spiced butter and olive oil (if using). garnish with fresh dill or parsley and a sprinkle of chili flakes if desired. enjoy with toasted bread for dipping.