Sultan Eggs
Transport your taste buds straight to the heart of the Ottoman Empire with Sultan Eggs, a luxurious Turkish-inspired dish that's as visually striking as it is delicious. This recipe pairs perfectly poached eggs with a creamy garlic yogurt base, topped with a luscious paprika and Aleppo pepper-infused butter that delivers a burst of smoky, spicy flavor. Finished with a sprinkle of fresh dill and black pepper, this decadent dish comes together in just 20 minutes, making it ideal for a sophisticated breakfast or brunch. Perfectly balanced in texture and taste, Sultan Eggs are best served with warm, crusty bread or pita for scooping every sumptuous bite. Whether you're hosting guests or indulging solo, this recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 4 large Eggs
- 1 cup Greek yogurt
- 1 clove Garlic
- 4 tablespoons Butter
- 1 teaspoon Paprika
- 0.5 teaspoon Aleppo pepper
- 2 tablespoons Vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh dill
- 4 cups Water
Instructions
Begin by preparing the yogurt base. In a bowl, mix 1 cup of Greek yogurt with 1 minced clove of garlic and a pinch of salt. Stir until smooth and set aside.
Fill a medium saucepan with 4 cups of water and add 2 tablespoons of vinegar and 1 teaspoon of salt. Bring the water to a gentle simmer over medium heat.
Crack each egg into a small bowl. Carefully slide the eggs one by one into the simmering water, using a spoon to help the whites encase the yolks as they cook. Let them poach for about 3-4 minutes, until the whites are set but the yolks remain runny.
While the eggs are poaching, melt 4 tablespoons of butter in a small saucepan over medium heat. Once the butter starts to bubble, add 1 teaspoon of paprika and 0.5 teaspoon of Aleppo pepper. Stir and cook for about 1-2 minutes until the spices are fragrant.
Remove the poached eggs from the water with a slotted spoon, and let them drain on a paper towel briefly.
To assemble, spread the garlic yogurt onto a serving plate. Place the poached eggs on top of the yogurt.
Drizzle the spicy melted butter over the eggs and yogurt.
Finish by sprinkling freshly chopped dill and a touch of black pepper over the surface.
Serve immediately with warm crusty bread or pita.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 5.3 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 268 mg | 21% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 409 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
