A delicious high-protein and gut-loving breakfast that will keep you full and satisfied! This recipe is a twist on the Turkish-inspired dish featuring poached eggs nestled on a bed of garlicky dill-infused labneh, drizzled with a warm, spiced butter infused with chili, cumin, and red pepper flakes. The labneh instead of Greek yogurt offers a thicker and creamier bed for your eggs. It is sure to impress!
Ingredients 14
To Serve
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Method 4
Mix the , , chopped , , salt, and pepper in a bowl. Stir until smooth and set aside.
Fill a medium saucepan with water and bring to a gentle simmer. Once it is simmering, add 1 tbsp white vinegar and swirl the water. Crack 2 eggs into separate bowls and gently slide them into the water. Poach for 3-4 minutes, then transfer to a paper towel-lined plate.
Melt the and in a small pan over medium heat. Stir in the , , and . Cook for 30 seconds, then remove from heat.
Spread the in a bowl, top with poached , and drizzle with spiced butter. Garnish with chopped and salt and serve with 2 slices of .
Julia’s Eatery's tips
Traditionally, these Turkish eggs are made with aleppo pepper, but I used gochugaru (Korean red pepper flakes) and it was just as good! Substitute for paprika if you don't have either on hand :)
Notes
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