This is my take on Turkish eggs, a hearty dish of yogurt, layered with poached eggs and a hot Aleppo chili butter and herbs on top that is served with flatbread. My recipe uses Tomato Achaar in place of Aleppo chili for the heat. The recipe works perfectly with soft boiled eggs as well.
Ingredients (serves 4)2 cups Greek yogurt
MethodIn a pot, heat up water for the eggs.