Soft, cozy, spicy Turkish eggs made with Salicornia White Salt

Ingredients

  • 1 cup Greek yogurt (unsweetened, full-fat or 2%)
  • 2 garlic cloves, finely minced
  • ½ tsp SaltWise Salt (adjust to taste)
  • 1 tsp olive oil (optional, for creaminess)
  • 4 large eggs
  • 2 tsp white vinegar
  • Water for poaching
  • 2 tbsp butter or ghee
  • ½ tsp chili flakes or smoked paprika
  • Pinch of SaltWise Salt
  • Fresh parsley or dill, chopped, for garnish
  • Warm sourdough bread or soft pita, for serving

Instructions

  1. In a bowl, whisk together Greek yogurt, minced garlic, SaltWise Salt, and olive oil until smooth and creamy.
  2. Fill a medium saucepan with water and bring to a gentle simmer. Add white vinegar.
  3. Crack each egg into a small bowl and gently slide into simmering water. Poach for 3–4 minutes for soft, runny yolks, then remove with a slotted spoon and drain.
  4. In a small pan, melt butter over low heat. Add chili flakes and a pinch of SaltWise plant based Salt, cooking briefly until fragrant.
  5. Spread the garlic yogurt on serving plates. Place the poached eggs on top.
  6. Drizzle the chili butter over the eggs and sprinkle with chopped parsley or dill.
  7. Serve with warm sourdough bread or soft pita for dipping.
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