Turkish Style Eggs with Spicy Butter, Herbed Yogurt, Beetroot & Hemp Seeds

Ingredients

• 2 pcs Eggs (large, room temperature)
• 2 tbsp Unsalted Butter (cut into small pieces)
• 1 tsp Aleppo Pepper (ground)
• 1 tsp Sumac (ground)
• 0.5 tsp Crushed Chili Flakes
• 120 g Greek Yogurt (plain, full‑fat)
• 1 tbsp Fresh Dill (finely chopped)
• 0.5 pcs Lemon (juice only)
• 0.5 clove Garlic (minced)
• 1 pinch Black Pepper
• 1 tsp Olive Oil
• 120 g Cooked Beetroot (diced; can be pre‑cooked or canned)
• 1 tbsp Hemp Seeds
• to taste Salt

Instructions

1. Boil the Eggs

   Place the eggs in a saucepan, cover with cold water, bring to a gentle boil, then reduce to a simmer and cook for 6 minutes for jammy yolks. Transfer immediately to an ice‑water bath for 2 minutes, then peel.

   Time: PT10M

2. Prepare Herbed Yogurt

   In a mixing bowl combine Greek yogurt, chopped dill, lemon juice, minced garlic, black pepper, olive oil, and a pinch of salt. Stir until smooth.

   Time: PT2M

3. Make Spiced Butter

   Melt the butter in a small pan over medium heat (≈150°C). Add Aleppo pepper, sumac, and chili flakes; stir for 1 minute until fragrant, being careful not to brown the butter.

   Time: PT2M

   Temperature: medium heat

4. Dice Beetroot

   If not already diced, cut the cooked beetroot into bite‑size cubes.

   Time: PT2M

5. Assemble the Dish

   On a serving plate, spread the diced beetroot, add dollops of herbed yogurt, place the peeled eggs on top, drizzle the spiced butter over everything, then sprinkle with extra dill and hemp seeds.

   Time: PT3M

Nutrition Facts

Calories

520

Protein

20 g

Carbohydrates

15 g

Fat

35 g

Fiber

5 g