Name: Turkish Poached Eggs with Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup non-fat plain Greek yogurt; 1 clove garlic; 0.25 tsp sea salt; 1 tsp fresh dill; 3 large eggs; 1 tsp white vinegar; 1 tsp ghee; 0.5 tsp Aleppo pepper; 1 slice sourdough bread; 1 tsp fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Turkish Poached Eggs with Yogurt

Poached eggs nestled in a bed of creamy, garlic-infused Greek yogurt and drizzled with a warm, smoky spiced ghee for a velvety and satisfying high-protein breakfast.

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NUTRITION

Protein

46.3g

Fat

20.9g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

1 cup non-fat plain Greek yogurt

1 clove garlic

0.25 tsp sea salt

1 tsp fresh dill

3 large eggs

1 tsp white vinegar

1 tsp ghee

0.5 tsp Aleppo pepper

1 slice sourdough bread

1 tsp fresh parsley

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PREPARATION

1
Whisk together the Greek yogurt, minced garlic, and sea salt in a small bowl; allow to sit at room temperature while preparing the rest.
2
Bring a pot of water to a light simmer and stir in the white vinegar to help the egg whites set.
3
Carefully crack each egg into the simmering water and poach for approximately 3 minutes until the whites are firm but the yolks remain liquid.
4
In a small pan over low heat, melt the ghee and stir in the Aleppo pepper until the oil is fragrant and turns a deep orange hue.
5
Spread the seasoned yogurt onto a serving plate and create a small well in the center.
6
Lift the poached eggs out with a slotted spoon, pat dry with a paper towel, and place them atop the yogurt.
7
Pour the warm spiced ghee over the eggs and yogurt, then garnish with fresh dill and parsley.
8
Serve the dish immediately with a slice of toasted sourdough bread on the side.