July 14, 2017
Comfort Food, Dairy, Vegetables,
Onions, Middle Eastern, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, Vegetarian, Yogurt, Butter/Margarine, Kosher Dairy more
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"This Turkish dish is perfect for a light supper or brunch. Instead of, or as well as, the onions you can use 2 crushed cloves of garlic cooked gently in the butter for 1 minute, or until softened."
Preheat oven to 300 F. Melt 3/4 oz. butter in a heavy-bottomed frying pan and cook the onion over low hear for 15 minutes, or until golden brown. Remove the pan and allow to cool slightly. In a small bowl, combine the onion yogurt and salt, to taste.
Divide the yoghurt mixture among four ovenproof ramekins, each measuring about 3 inches in diameter and 1 1/2 inches deep. Place on a tray in the oven to heat gently.
Meanwhile, fill a large deep frying pan 3/4 full of water, add a pinch of salt, and bring to a gentle SIMMER. Gently break the eggs, one at a time, into a small bowl and slide each egg into the water. Reduce the heat so that the water barely moves. Cook for 2-3 minute, or until the eggs are just set. (Or longer, if you don't like runny yolks!) Remove with a slotted spoon and pat off any excess water using paper towels. Place an egg in each ramekin and season with salt and pepper.
Melt the remaining butter in a small saucepan and add the paprika. Drizzle over the eggs and serve at once.
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This recipe is very easy and delicious. My DH loved it. I loved the flavor but I had a hard time with the texture of the runny yellow yolk. Not the recipes fault.
Wow Lori, I love poached eggs and this lovely recipe takes it to new heights. The sour cream and onions are wonderful heated up, bringing a new texture to the dish. Thank you for sharing a recipe, that I will surely enjoy again and again. Made for CQ4.