Turkish-style Eggs
Soft-boiled eggs paired with a garlicky whipped ricotta and yogurt, topped with chili brown butter. Experience the magic of warm runny eggs and cold, creamy yogurt, creating a mind-blowing combination.
Ingredients
Whipped Ricotta
- 3.5 ounces ricotta
- 7 ounces full-fat Greek yogurt
- 1 garlic clove minced
- ½ tsp za’atar
- ½ tsp sumac
- sea salt to taste
- black pepper to taste
Chili Brown Butter
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- ½ tsp chili powder
- ½ tsp smoked paprika powder
- sea salt
For Serving
- 2 eggs or 4 if you’re very hungry
- fresh dill
- freshly ground black pepper
- sesame seed
- za’atar
- sumac
- crusty bread
Instructions
- In a pot, bring water to a boil over high heat. Add the eggs and boil for 5 minutes.
- Whisk the ricotta with yogurt. Add za’atar, sumac and garlic, season with salt and pepper.
- Add unsalted butter and sea salt to a small non-stick skillet. Cook over medium-low heat, stirring frequently until the butter starts to get foamy on the surface. Add olive oil, chili powder and smoked paprika, continue to cook for about 1 minute. Remove skillet from heat.
- To serve, spread the yogurt-ricotta mixture into the bottom of each individual bowl. Add the eggs, spoon the chili butter over the eggs. Sprinkle with sesame seeds, fresh dill and black pepper. Season with extra za’atar, sumac and red pepper flakes. Serve with some crusty bread or a golden toast fried to a crisp in butter. Enjoy!
Nutrition
Calories: 316kcalCarbohydrates: 3gProtein: 11gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 219mgSodium: 114mgPotassium: 134mgFiber: 0.3gSugar: 0.4gVitamin A: 966IUVitamin C: 1mgCalcium: 140mgIron: 1mg
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