hello this is chef Yassine from foodiest comm with Turkish eggs that’s where I am never surprised when I come across a new way to use a certain ingredient unless that ingredient is eggs in which case I am totally shocked since at my age I figured I’ve seen and done it all and without seeing this there is no way I would have thought to pair yogurt poached eggs and a spicy red pepper butter I mean it just seems so bizarre and it is but it’s also extremely delicious and maybe my new favorite breakfast so with that let’s go-ahead
For the Yogurt Spread:
1 cup Greek yogurt, at room temperature
1 clove garlic
1/4 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper2
1/2 tablespoons finely chopped fresh dill, or to taste
For the Aleppo Butter:
1/2 stick unsalted butter
1/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 tablespoon Aleppo chili flakes
For the Optional Parsley and Jalapeno Oil:
1 tablespoon chopped fresh parsley
1 tablespoon diced jalapeno pepper
1 pinch salt (optional)
2 tablespoons olive oil (optional)
For the Rest:
1 tablespoon white vinegar, or as needed
4 large eggs
1 pinch sea salt
1-Spoon yogurt into a medium bowl. Grate in the garlic and mix to combine. Season with salt, pepper, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
2-Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add cumin, paprika, and chili flakes. Stir until color is uniform, then turn off heat and let spices infuse.
3-Grind parsley and jalapeno together in a mortar. Season with salt, drizzle in olive oil and stir to combine.
4-Fill an outsized pan with a pair of to three inches of water and produce it to a boil. Reduce heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
5-Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt out into a bed for the eggs, carving ridges into the top to catch the oil. Drizzle on some jalapeno oil. Top with eggs and a spoonful or two of the Aleppo butter. Sprinkle sea salt on top