*Turkish Poached Eggs: gooey eggs, spiced oil & pungent fatty yoghurt* #brunch ### Introduction A few years ago, I had Turkish poached eggs for the first time in The Hague, and ever since, I’ve been convinced it’s one of the best ways to enjoy poached eggs. This recipe brings together three simple yet flavorful components that combine to create a heavenly breakfast or brunch experience. Creamy yogurt, perfectly poached eggs, and a rich, oily sauce with a hint of spice make this dish heavenly. ### Ingredients for 2-3 people #### Yoghurt sauce * Greek or Turkish yoghurt (10% fat) (200-250 ml) * Garlic (1 clove, minced) * 1/4 bushel of dille (+/- 10 gr) * 1/2 lemon juice * Salt to taste #### Aleppo pepper flakes oil * Virgin olive oil (100 ml) * Aleppo pepper or any other pepper flakes * 6 cherry tomatoes (optional) > [!Note] > Also guys, if you making the pepper oil seems like to much work, use a nice store bought pepper oil instead! #### Poached eggs * 2 eggs per person (if they are small, 2medium egg per person ) * Water (approx. 500 ml) * White wine vinegar or any flavourless vinegar (approx. 100 ml) > [!Note] > Make the yoghurt sauce and alleppo pepper oil beforehand. > So that you can focus peacefully on poaching the eggs. ### Instructions for the yoghurt sauce 1. Mince the garlic and cut the dille finely 2. Add the yoghurt to a bowl, press the lemon juice in the yoghurt, the minced garlic, dille and mix. 3. Salt to taste! Store it in the fridge for later ### Instructions for the alleppo pepper oil 4. On medium heat, heat up the pepper flakes in the virgin olive oil for 2 min (you should be able to smell it a bit) 5. If you opted for the cherry tomatoes, quarter the cherry tomatoes and add these for some sweetness; let the cherry tomatoes get a bit burnt in the oil. If you opted out of the tomatoes then skip this step and move on to step 6. 6. Lower the heat and set apart. ### Instructions for poaching the eggs 7. Crack the fresh eggs in separate containers. It is essential that you use fresh eggs for poaching. They maintain their form better and have less tendrils when being poached. 8. Heat the 500 ml water on high heat till you see bubbles A little tip is to add a mild flavoured vinegar such as white wine vinegar to the water. This will help the poaching of the eggs and make sure they stay together. 9. Lower the heat to medium heat 10. Turn of the heat and add the white wine vinegar 11. Use a spoon or another cooking utensil to create a little whirlwind in the pot. This will help the eggs to stay in form and not get too many tendrils when you are poaching them 12. Add the eggs in this whirlwind 13. Set a timer for 4 to 5 minutes ### Instructions Assembling of the dish 14. Make the bowls by adding the yoghurt sauce first, put the eggs in the middle of the yoghurt, sprinkle that pepper flakes oil and enjoy! > [!Tip] > 1. Eat it with some nice puffed up turkish bread or some other bread to dip that sauce! > 2. For the meatlovers out there I sometimes like to add (turkey)bacon bits for an extra crisp! This dish & recipe really does not need it, but this can be a great addition for a change. Just fry up the bacon till it is super crispy and sprinkle these on top for a change of texture. ![[Screenshot 2024-12-29 at 21.29.15.png |250]] Simply Dushi!