Turkish Eggs
102 ½ qts (2.5 L) plain non-fat Greek yogurt ¼ cup (60 mL) garlic cloves, minced 1 tsp (5 mL) coarse sea salt ⅔ cup (150 mL) unsalted butter 5 cups (1.
Keywords
- breakfast
- mediterranean
- whole red
- foodservice
- english
- eggs
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.
Ingredients
- 2 ½ qts (2.5 L) plain non-fat Greek yogurt
- ¼ cup (60 mL) garlic cloves, minced
- 1 tsp (5 mL) coarse sea salt
- ⅔ cup (150 mL) unsalted butter
- 5 cups (1.25 L) whole red lentils, cooked
- 3 Tbsp (45 mL) Aleppo Pepper
- 1 tsp (5 mL) cayenne
- ½ cup (125 mL) extra virgin olive oil
- 10 each eggs, poached, soft
- 3 Tbsp (45 mL) fresh dill, fronds chopped
- 3 Tbsp (45 mL) fresh mint, chiffonade
- 10 each lemon wedges
