Turkish Eggs – Lentils.org

Turkish Eggs

November 18, 2019

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Directions

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.
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.
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.

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

00:00

Serving Size1 egg with 1 cup (250 mL) yogurt + 1/2 cup (125 mL) lentils

Calories470

Sodium490 mg

Potassium790 mg

Protein38 g

Cholesterol230 mg

Sugar10 g

Total Fat21 g

Saturated Fat10 g

Total Carbohydrates29 g

Dietary Fiber8 g