(Poached Egg with Yogurt)




Water 4 cups 1 lt
Salt 2 teaspoons 12 g
Vinegar 2 teaspoons 10 g
Eggs 6 medium size 300 g
Yogurt 1 1/2 cups 330 g
Garlic 2 cloves 5 g
Olive oil 2 tablespoons 30 g
Red pepper 1/4 teaspoon 0.5 g


Fill a non-stick skillet with hot water about 3-4 cm (1 1/2-2 inch) deep. Add salt and vinegar; stir. Bring to boil. Reduce heat. Break an egg into a saucer and slip into simmering water. Slide egg toward side of pan to keep in shape. Cook below simmering point for 3-4 minutes. Cook other eggs one at a time. Lift eggs from hot water with slotted turner; drain. Arrange on a serving plate. Pour yogurt, seasoned with crushed garlic, over eggs. Heat oil in skillet. Add red pepper; stir. Sprinkle over yogurt. Serve hot.

6 servings

Nutritive Value (Approx. per serving) :

Energy129 cal
Protein7.3 g
Fat9.3 g
Carbohydrate3.6 g
Calcium91 mg
Iron0.97 mg
Phosphorus134 mg
Zinc 1 mg
Sodium873 mg
Vitamin A273 iu
Thiamin (B1)0.06 mg
Riboflavin (B2)0.23 mg
Niacin0.10 mg
Vitamin C1 mg
Cholesterol    254 mg

Regional Characteristics :

     It is quick and refreshing dish, prepared especially on warm days; served for lunch of supper with pilaf and green salads.

Soups Meats Pilafs Chicken Vegetables Fishs Dolmas and Sarmas
Eggs Legumes Salads Dessert Hoshafs Beverages Böreks, Mantis and Çöreks