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Eggs Without a Recipe: Turkish Egg with Yogurt & Paprika

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Recipes, cookbooks, and kitchen inspiration from celebrated author Scott Hocker

 

Eggs Without a Recipe: Turkish Egg with Yogurt & Paprika

Scott Hocker

Yogurt and garlic are the foundation of one of the sauces.

Yogurt and garlic are the foundation of one of the sauces.

I eat eggs about once a week, as I mentioned earlier when discussing Judy Rodgers's superb breadcrumb fried egg recipe

Sometimes, I cook an egg for breakfast. Other times, I cook one for lunch. On an especially pokey day, I am not ashamed to admit that I do not get around to preparing a meal until lunch begins to creep toward dinner. One near-guarantee:  I cook my eggs without a recipe.

Fry yourself an egg however you see fit.

Fry yourself an egg however you see fit.

So in that improvisational spirit, I am introducing an ongoing blog series Eggs Without a Recipe. First up: Turkish Egg with Yogurt & Paprika. The preparation is quick, easy and requires minimal ingredients. Get used to that ethos. That ease will be a regular feature of Eggs Without a Recipe.

Turkish eggs with yogurt and paprika

Turkish eggs with yogurt and paprika

Turkish Egg with Yogurt & Paprika

In theory, this dish has two sauces. But it could not be simpler—or faster—to cook.

  • Garlic
  • Yogurt
  • An egg
  • Butter
  • Salt
  • Paprika

Add a clove of chopped or pressed garlic to a few spoonfuls of good yogurt.

Fry the egg (You may as well fry the egg in butter, as you will use more shortly). Season with salt as it cooks. Set the fried egg on the plate you will be eating off of. Heat a slab of butter until melted and add a small spoonful of paprika. Pour the paprika butter over the fried egg, then drizzle the yogurt over. Eat. If you have bread handy, all the better.