Poached Eggs à la Turca

Simple, satisfying, and surprisingly luxurious
Serves 1

Ingredients

• 2 pasture-raised eggs

• ½ cup plain Greek or Balkan-style yogurt

• 1 clove garlic, finely grated

• Fresh or dried dill

• 2–3 tbsp cucumber, finely shredded

• Salt + pepper

• Optional: red pepper flakes (or biber for a more traditional touch)

Directions

1. Bring water to a gentle simmer
   Fill a medium saucepan with water, add a pinch of salt and a splash of vinegar, and bring to a boil.
   (The vinegar helps the eggs hold their shape—don’t skip it.)

2. Prep the yogurt base
   While you wait for the water to boil. In a small bowl, mix the yogurt with grated garlic, salt, and pepper.
   Spread onto a plate or shallow bowl, creating a soft bed for your eggs.

3. Poach the eggs
   Reduce heat to low and let the water settle.
   Gently swirl the water, then crack each egg directly into the pan.
   Cook for 2–3 minutes for a soft, runny yolk, or longer to your preference.

4. Assemble
   Carefully lift the eggs out with a slotted spoon and place them over the yogurt.

5. Finish + serve
   Top with dill, shredded cucumber, and a sprinkle of red pepper flakes.
   Add an extra pinch of salt if needed—and enjoy immediately.

nrshYOU Note

This is one of those meals that feels indulgent but is built on real, nourishing ingredients. Protein-rich, gut-friendly, and ready in minutes—it’s proof that clean eating doesn’t have to be complicated to feel special.