Turkish Eggs
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Turkish Eggs

Prep Time: 25 Minutes

Total Time: 45 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 ½ qts (2.5 L) plain non-fat Greek yogurt
  • ¼ cup (60 mL) garlic cloves, minced
  • 1 tsp (5 mL) coarse sea salt
  • ⅔ cup (150 mL) unsalted butter
  • 5 cups (1.25 L) whole red lentils, cooked
  • 3 Tbsp (45 mL) Aleppo Pepper
  • 1 tsp (5 mL) cayenne
  • ½ cup (125 mL) extra virgin olive oil
  • 10 each eggs, poached, soft
  • 3 Tbsp (45 mL) fresh dill, fronds chopped
  • 3 Tbsp (45 mL) fresh mint, chiffonade
  • 10 each lemon wedges

Directions

  1. Over a double boiler, bring yogurt up to 100°F (50°C) and fold in garlic and salt, continuously stirring to properly mix. When warmed through, turn off the heat and leave yogurt over the double boiler.
  2. In a separate sauté pan, melt butter to a hazelnut brown, then add lentils, Aleppo pepper, cayenne, oil. Turn off the heat. Fold together to coat the lentils and heat through.
  3. To plate the dish, serve 1 cup (250 mL) yogurt topped with ½ cup (125 mL) lentils in a bowl. Make a well in the center to place a warm poached egg. Garnish with 1 tsp (5 mL) dill, 1 tsp (5 mL) mint, and a wedge of lemon.

Nutritional Information

  • Serving Size: 1 egg with 1 cup (250 mL) yogurt + 1/2 cup (125 mL) lentils
  • Per serving:
  • Calories 470
  • Total Fat 21 g
  • Saturated Fat 10 g
  • Cholesterol 230 mg
  • Carbohydrates 29 g
  • Dietary Fibre 8 g
  • Sugar 10 g
  • Protein 38 g
  • Sodium 490 mg
  • Potassium 790 mg
  • Folate 208 mcg

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