Turkish Eggs, Post-Workout

I feel the need to warn you: The end of this post contains very pretty food.

I love eating pretty, colorful food! It seems like it just tastes better. This is an unusual recipe, at least where I’m from. I tried it several years ago and was happy to go for it again. I got the recipe from The Primal Gourmet Cookbook, although it was in a different cookbook the first time I tried it. This one uses a dairy alternative; however, I used Greek yogurt and regular butter. I put the yogurt in a bowl to warm to room temperature and added a bit of diced garlic. Mixy, mixy!

You have to poach eggs, and I read poaching eggs is easier if you put vinegar in the water. I have four kinds of vinegar, and not one of them are regular vinegar. One is champagne vinegar for when I make blue cheese dressing, one is rice vinegar, we have red wine vinegar, and so on. Apple cider vinegar seemed like the best choice.

Using butter instead of ghee (I’m just not a huge fan of the taste of ghee), I started it melting in the pot with the aleppo pepper. While aleppo peppers are more traditional in Turkey and the Mediterranean, I had to hunt around Market of Choice to find it.

I cannot show you the picture of the poached eggs. I just can’t.


I am just awful at poaching eggs. The first one was… okay. It was not pretty, but I could work with it. The second one was a disaster. The yolk broke and the egg kind of disintegrated in the pot. I ended up making a third one because the second was really not edible. I used a silicone pouch to help with the third and last egg.

Okay. Are you ready for straight up BEAUTY IN A BOWL??

Planting the eggs on the room temperature, garlicy yogurt, I poured the peppery butter over the top. I then garnished it with freshly cut dill. Oh, my!

The hardest part of this entire thing was the mindful eating at the end. I didn’t look at my phone, I didn’t watch the television. I sat and ate, slowly. I thought about the textures and flavors, and I savored the yolk. I tried to give my body time to recognize when I should stop eating. I didn’t finish all of the yogurt and butter, and I feel good about that.

When I make this next, I might try cayenne pepper – something a little spicier. I do love some spicy food! This was very good, and just a fantastic change of pace for my breakfast.

Published by aimee

It all started with my friend, Christine. She called me a Viking. It's because I like endurance sports as well as lifting heavy things. Plus, my heritage includes Norwegians... It struck a chord somewhere deep down. I suddenly liked the idea of not having to be a small, slender person. I could be strong and thick. I could have mass. I don't want to be overweight or obese, mind you. I just don't like trying to be a waif when that is very likely unattainable to me. I have muscle (under this fat). I like being strong. So this is my journey of becoming more fit and liking the fact that I will never, NEVER weigh 120 pounds.

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