Turkish Style Eggs

Turkish Style Eggs
Need a gluten free, primal, and vegetarian main course? Turkish Style Eggs could be an outstanding recipe to try. This recipe makes 2 servings with 412 calories, 24g of protein, and 30g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of vinegar, yogurt, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

1
In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.
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GarlicGarlic
YogurtYogurt
SaltSalt
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BowlBowl
2
In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.
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VinegarVinegar
WaterWater
Egg YolkEgg Yolk
EggEgg
SaltSalt
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Slotted SpoonSlotted Spoon
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PotPot
3
Melt butter in a small skillet or saucepan. Stir in paprika.
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ButterButter
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Frying PanFrying Pan
4
Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready!
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PaprikaPaprika
ButterButter
YogurtYogurt
SauceSauce
EggEgg