Turkish Eggs with Sage Yogurt and Veggie Hash

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A couple of months ago I tried Turkish eggs for the first time and I thought they were so delicious! After seeing and hearing about some traditional recipes, I realized I could easily make my own spin on these recipes! Fall is here and sage is one of my favorite fall ingredients!

Equipment for this recipe:

  • Large Pot
  • Large saucepan
  • Medium Saucepan
  • Food Processor

Ingredients for this recipe:

  • Eggs
  • Vinegar
  • Paprika
  • Red Pepper Flakes
  • Butter
  • Sage
  • Greek Yogurt
  • Garlic Cloves
  • Zucchini
  • Squash
  • Salt
  • Pepper

Variations:

Spicier- If you would like your red sauce to be slightly spicier, you could add a dash of cayenne to add a little kick.

Different vegetables- If you aren’t a fan of Zucchini and squash. You could always switch it out for potatoes and carrots or mushrooms and asparagus.

Tips for poaching your eggs:

The best advice for poaching eggs is to use newer eggs and to put vinegar in your water! I usually put about 4 cups of water and 1 tbsp of vinegar. This is a good ratio that will keep your eggs from developing air pockets that will make them too runny. Also, right before you place them in the water, crack them into a ramekin. This will help them set gently down into the water. Another thing you should do right before you put the eggs into the water is create a whirlpool in the water. You can do this by using a wooden spoon to swirl the water right before you drop the eggs in. Cook the eggs in the water for exactly 3 minutes. Then, take a slotted spoon to scoop the eggs out.

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