Turkish Eggs Over Greek Yogurt

Turkish Eggs over mushrooms and Greek yogurt with garlic is the ultimate breakfast and/or brunch recipe.

If you want to impress your guests for breakfast or brunch, try this recipe! Although it is not a traditional and authentic Turkish Egg recipe, it is delicious and very easy to recreate. This healthy recipe uses Greek yogurt, but any yogurt will work. This recipe is packed with protein and served with a side of whole wheat bread.

INGREDIENTS

• Eggs
• Mushrooms
• Greek yogurt
• Garlic
• Butter or olive oil
• Paprika
• Vinegar: you need this for the boiling water to poach the eggs

INSTRUCTIONS

1. In a bowl, add the greek yogurt and minced or diced garlic, mix and set aside.
2. In a pan, add butter and sauté the mushrooms for 3-5 minutes, remove from the pan.
3. Add water to a pot and bring to boil. Add 1 tsp of vinegar to boiling water and reduce the heat to low-medium. Crack the eggs in the water and cook for 2-3 minutes.
4. In the pan that you sautéed the mushrooms, add some oil and paprika, stirring to prevent burning for a minute.

Let’s assemble

1. Add the yogurt mixture to a plate and spread.
2. Add the mushrooms on top of the yogurt.
3. Add the eggs and drizzle the paprika.
4. Serve with a side of bread on the side.

Turkish Eggs over Greek Yogurt

Turkish Eggs over mushrooms and Greek yogurt with garlic is the ultimate breakfast and/or brunch recipe. 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast

Servings 2

Ingredients

  

• 2 large eggs
• 1 cup greek yogurt
• 2-3 cloves of garlic, minced or chopped
• 1/2 cup mushrooms, sliced
• 2 tbsp butter or olive oil
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp vinegar
• parsley, chopped

Instructions

 

• In a bowl, add the greek yogurt and minced or diced garlic, mix and set aside. 
• In a pan, add 2 tbsp of butter and sauté the mushrooms for 3-5 minutes, remove from the pan. 
• Add water to a pot and bring to boil. Add 1 tsp of vinegar to boiling water and reduce the heat to low-medium. Crack the eggs in the water and cook for 2-3 minutes. 
• In the pan that you sautéed the mushrooms, add 1 tbsp of olive oil and paprika, stirring to prevent burning for a minute. 
• Assemble your plate, spread the yogurt onto a plate, add mushrooms, eggs, drizzle the paprika mixture and top it off with parsley.

PIN RECIPE