Are you looking for a new way to brighten up your morning? This recipe will do just that. Turkish Eggs are eggs that are poached and served with garlicky yogurt and topped with warm oil or butter infused with paprika. Use your favorite paprika in this – sweet, smoked or hot for extra special flavor. Savor the last of it with some warm flatbread or pita if you like.
makes 1 serving
- 1 small clove of garlic, minced
- 1/3 cup yogurt
- 1 teaspoon white vinegar
- 1 egg
- 1 tbsp olive oil or butter, or combination of both
- 1/2 tsp paprika
- fresh mint or parsley, torn for garnish
- salt and freshly ground pepper
- In a small bowl, mix yogurt with minced garlic. Season with salt then set aside.
- Fill a small saucepan with water and bring to a boil. Turn heat down to bring to a simmer, and add vinegar. Crack egg into a small bowl, stir simmering water in circles until swirling, then gently pour egg into the pan in the same direction as the water is moving. Keep water at a gentle simmer and cook egg for 3-4 minutes for soft yolk and 5-6 for firm yolk. Remove egg with a slotted spoon and drain on a paper towel.
- Pour water out of the saucepan and wipe dry. Return to heat and add oil/butter. When warm, add paprika and stir for about a minute. Remove pan from heat.
- Spread garlic yogurt on a plate and top with poached egg. Drizzle paprika oil/butter over egg. Sprinkle with mint or parsley, and season with salt and pepper.
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The thing about our kids is . . . they’re not us. While we try to teach them to act the way we think they should, they’re spending their days trying to prove to us that they’re their own person. Eventually I guess they completely rebel. That’s called the teen years. They scare me.
At least I can have a little sway over what they eat, for now. Hopefully after their rebellious teen years they will have learned a few good eating habits. Of course, if they don’t like it they won’t eat it, so I try to make the healthy stuff taste good enough even for the most picky. Does it always work? No. But in the case of this Quick Salmon Tikka, it did. And not only is this recipe delicious, but it’s really very easy. You slice some salmon fillets thin, slather them with a curry paste, and saute. Then you make a sauce with yogurt and cucumber, and serve it all over flatbread.
I found this terrific recipe in a terrific cookbook, Jamie’s Food Revolution by Jamie Oliver. Jamie has taken it upon himself to try to change the way people eat. Not just kids in schools, either, but adults and families as well. In this cookbook, he challenges the person who owns it to learn a recipe from each chapter and then”pass it on” by teaching someone else how to make some of them. The book has recipes tailored to be simple and quick, but with tons of flavor and variety so everyone can make their meals healthier.
You can find this recipe on jamieoliver.com.
I first started drinking coffee in college to help me stay awake at night so I could study longer. I discovered, however, that it only helped me to sleep on the couch with a book in my lap longer. I do love it still, especially the smell of freshly ground beans – I probably could just snort it right out of the coffee grinder! (Maybe that would have worked better in college.)
I have heard all the health benefits that come from tea drinking, and I like hot tea, but it just can’t replace a fresh, hot cup of coffee in the morning. I figure I’ll just get my ‘tea vitamins’ from ice tea.
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