Creamy yogurt is topped with quickly poached eggs, spinach and spicy paprika oil for a satisfying breakfast.
Today I’m sharing with you a breakfast recipe that’s become a real go-to for me; it’s something I throw together often even for lunch or dinner.
Some of you may have heard of Turkish poached eggs before, but if you haven’t you’re in for a real treat. The combination of creamy yogurt topped with a poached egg may seem a little unusual at first, but I promise, once you try it you’ll find yourself returning to it time and time again.
Nutritious and sustaining, this is one of those meals that fill you up without leaving you feeling stuffed. It’s something a little different, but easy enough to whip up in the mornings.
Poached eggs are served atop a creamy bed of yogurt and drizzled with spicy paprika oil. Now I should say that I’ve taken some liberties with the original concept. I’ve made my version dairy-free by using coconut milk yogurt and swapped out butter for olive oil in the finishing drizzle. I’ve also added spinach for some green and left out the garlic in the yogurt that’s often called for since I find the idea of raw garlic in the morning a bit much, but feel free to add it back if you’d like.
Now for the spices, I used a combination of paprika, cayenne pepper and a smidge of sea salt to make the spicy oil and call for a pinch of sumac to top the eggs. The flavors of the two peppers bloom in the hot olive oil and create an intense, fiery counterpoint to the creaminess of the yogurt and eggs. The sumac is optional but I recommend it if you can find it as it brings a nice tartness and brightness to the dish.
And if you’re looking for something crunchy to dip into all that creamy goodness, these grain-free pita chips work nicely.
What are some of your favorite breakfasts?
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RECOMMENDED ITEMS FOR THIS RECIPE
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