Turkish eggs

Turkish eggs are a luscious and super easy brunch staple in the middle east. The base is composed of room temperature protein rich Liberté’s Greek Yogurt, which gets warmed up by the spiced brown butter and the poached eggs. I love to dip the pita bread directly in the oozy egg yolk. Truly the most comforting brunch item out there!

Serves: 2

Preparation time : 15 minutes

Cooking time : 20 minutes

Ingredients : 

• 2 cups Liberté plain greek yogurt
• 4 eggs
• ¼ cup unsalted butter
• 1 tbsp extra virgin olive oil
• 1 tbsp aleppo pepper
• 1 tsp paprika
• 1 garlic clove, finely grated
• 2 pita breads, cut in 4 
• Fresh parsley or dill, finely chopped
• 1 tsp lemon juice
• 1 tsp kosher salt 
• Optional : Zest of 1 lemon

Steps : 

1. Preheat your oven to 300F. 
2. Bring a medium saucepan filled with 1 ½ inches of water to a simmer.
3. Mix Liberté’s greek yogurt in a small bowl with salt and optional lemon zest. Set aside at room temperature.
4. In a small saucepan, heat the butter on medium heat. Swirl around until it becomes slightly brown, about 2 to 3 minutes. Turn off the heat and add the olive oil, garlic, paprika and aleppo pepper. Stir to combine and set aside.
5. Pop the pita bread in the oven for 5 minutes, just to warm them through.
6. Crack each egg into a small bowl. Add lemon juice to the simmering water and lower the heat - there should be no signs of bubbles in the saucepan. Add the eggs gently one at a time and cook until the white becomes opaque and yolk is still oozy, about 4 minutes.
7. Serve each plate with a dollop of greek yogurt at the bottom of the dish, top with a drizzle of the spiced butter and top with 2 poached eggs. Drizzle more butter on top and garnish with a sprinkling of fresh dill and parsley. SO good.