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.
Turkish Eggs with Sage Yogurt and Veggie Hash
Notes
Other delicious brunch recipes:
Steak and Eggs with Black Pepper and Parmesan Grits
BBQ Sunny Side Eggs Benedict with BBQ Hollandaise Sauce
Maple Bacon Waffles with Applesauce Glaze
Ingredients
- 8 eggs
- 1 tbsp vinegar
- 1/2 cup of butter
- 2 tbsp paprika
- 1/2 tbsp red pepper flakes
- 1/2 cup greek yogurt
- 3 garlic cloves, minced
- 3 sage leaves
- 1 cup squash
- 1 cup zucchini
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- In a large pot, add 4 cups of water and vinegar and bring to a boil. Dice your squash and zucchini into bite sized pieces.
- While you water is reaching a boil, preheat a frying pan over medium high heat and add butter, paprika, and red pepper flakes. Stir and when the butter is melted, add in the sage leaves. Cook the butter for 2-3 minutes until it browns. Then, remove from the heat and set aside.
- In a food processor, combine greek yogurt, crisped sage leaves from the butter, and garlic cloves. Blend until well combined and the garlic and sage is well incorporated and in fine pieces.
- Once your large pot of water is boiling, crack one egg into a ramekin and swirl the water in the large pot into a whirlpool. Drop the egg gently into the water. Cook the egg for exactly 3 minutes and use a slotted spoon to remove them from the water.
- In a medium saucepan, heat a little oil (of your choice) and sauté your zucchini and squash with salt and pepper to taste.
- To set up your plate, put 1/8 cup of the yogurt mixture on the plate and top with eggs and butter mixture. Serve your veggie hash on the side! Enjoy!
Nutrition Facts
Turkish Eggs with Sage Yogurt and Veggie Hash
Serves: 4
|
Amount Per Serving: 2 Eggs
|
||
|---|---|---|
| Calories | 402 | |
| % Daily Value* | ||
| Total Fat 33.6 g | 51.7% | |
| Saturated Fat 17.4 g | 87% | |
| Trans Fat 0 g | ||
| Cholesterol 431 mg | 143.7% | |
| Sodium 739.1 mg | 30.8% | |
| Total Carbohydrate 11.6 g | 3.9% | |
| Dietary Fiber 3.2 g | 12.8% | |
| Sugars 4.2 g | ||
| Protein 15.3 g | ||
| Vitamin A 303.4% | Vitamin C 11.4% | |
| Calcium 25.8% | Iron 14.5% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
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