Turkish Eggs over Greek Yogurt
Turkish Eggs over mushrooms and Greek yogurt with garlic is the ultimate breakfast and/or brunch recipe.
Ingredients
- 2 large eggs
- 1 cup greek yogurt
- 2-3 cloves of garlic, minced or chopped
- ½ cup mushrooms, sliced
- 2 tablespoon butter or olive oil
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon 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 tablespoon 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 teaspoon 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 tablespoon 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.