Turkish Eggs with Yogurt and Paprika Butter
Rich in protein, choline, and calcium from eggs and thick Greek yogurt. Paprika, cumin, garlic, and herbs create warm spice, while gentle heat makes the dish satisfying without a starchy base.
Mix wine vinegar (20 g), water (20 g), erythritol (10 g), and table salt (5 g). Add thinly sliced red onion (70 g), stir, and leave for 15-45 minutes; drain before serving.
Mix Greek yogurt (200 g), garlic (3 g), and table salt (2 g). Warm over a water bath to 40-45 °C so the yogurt is warm but not curdled.
Bring 1 liter of water to a boil in a saucepan, reduce to a gentle simmer, and add a little vinegar from the onion marinade if you want neater whites. Crack eggs (200 g) into cups one by one, slide them into the water, and cook for 3 minutes until the whites set and the yolks stay soft. Lift out and drain.
Melt butter (40 g) with olive oil (15 g). Add paprika (4 g), cumin (1.5 g), and chili pepper (1 g), warm for 30-45 seconds until fragrant, then remove from the heat before the spices darken.
Spread the warm yogurt on plates and place the poached eggs on top. Spoon over the paprika butter, then add pickled onion, dill (10 g), mint (10 g), and sumac (2 g). Serve immediately, without bread or with a low-carb base.
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