Name: Turkish eggs on sweet potato toast
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 medium sweet potato, cut into 1/2-inch thick planks; 4 olive oil cooking sprays; 3/4 cup nonfat Greek yogurt; 1 clove garlic, grated; 2 large eggs; 3 large egg whites; 1 1/2 tbsp white vinegar; 3/4 tsp salted butter; 1/4 tsp smoked paprika; 1/2 tsp red pepper flakes; 3/4 tsp salt; 3 1/2 cups water

Instructions

Prep 20 min · Cook 15 min

Preheat oven to 400°F. Line a half-sheet pan with parchment paper. Arrange sweet potato planks in a single layer, coat both sides with cooking spray, and season with one third of the salt. Roast for 25 minutes, flipping halfway through, until the edges are browned and the potato is tender when pierced with a knife.
While the potatoes roast, whisk the Greek yogurt, grated garlic, and half the remaining salt in a small bowl. Set aside at room temperature.
In a small saucepan, bring water and vinegar to a very gentle simmer. Swirl the water to create a whirlpool and slide the whole eggs in one at a time. Lower a small bowl containing the egg whites into the water to cook them in one piece. Simmer for 3 minutes until the whites are opaque but the yolks are still runny. Lift all the eggs out with a slotted spoon onto a paper-towel-lined plate. Done when whites are set, yolks are runny, 165°F.
In a very small pan over low heat, melt the butter with the smoked paprika and red pepper flakes until it bubbles slightly and smells fragrant.
Arrange the sweet potato planks on a plate. Spread the garlic yogurt over the toast. Top with the poached whole eggs and the poached egg whites. Drizzle the warm spice butter over everything and finish with the remaining pinch of salt.

Nutrition

Ingredients

Instructions

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