Description
Delightful and versatile Turkish egg pots featuring baked eggs in a creamy yogurt base, spiced with paprika and cumin.
Ingredients
- 4 large eggs
- 1 cup Greek yogurt
- 2 tablespoons butter
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped fresh herbs (parsley or cilantro) for garnish
Instructions
- In a small saucepan, melt butter over medium heat. Add paprika and cumin, stirring for about 1 minute until fragrant.
- In a separate bowl, combine Greek yogurt with salt and pepper.
- When the butter mixture has cooled slightly, mix it into the yogurt.
- Prepare small ramekins and add a layer of the yogurt mixture at the bottom.
- Carefully crack an egg on top of each ramekin.
- Preheat the oven to 350°F (175°C) and bake for about 12-15 minutes, or until the eggs are set to your liking.
- Remove from the oven, and sprinkle with fresh herbs.
- Let cool and store in the fridge for up to 3 days. Reheat before serving.
Notes
Experiment with toppings and spices to personalize your egg pots. Consider adding sautéed vegetables for extra flavor and nutrition.
