🥚 Asian Turkish Eggs

A fusion twist on the beloved Turkish eggs, this dish pairs creamy garlicky yogurt with soy-marinated soft-boiled eggs and a fragrant chili-paprika oil. The result is a rich, savory, umami-packed breakfast or brunch option that’s perfect served with crusty bread for dipping. Ideal for prepping ahead—these eggs reach peak flavor after a few days in the marinade.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the eggs into boiling water (they can go in straight from the fridge).

Step 2

Boil for 6 minutes for a slightly runny yolk.

Step 3

Immediately cool the eggs in cold water.

Step 4

In a sealable container, mix: 2 shots of soy sauce, 2 shots of a mixture made from brown sugar and hot water (Each shot = 1 tsp brown sugar dissolved in a little hot tap water).

Step 5

Peel the eggs and place them in the marinade. They should be as submerged as possible—turn them occasionally if needed. Let marinate in the fridge for ideally 1 to 3 days. They taste best on day 3. Store in the marinade for no more than 5 days.

Step 6

Heat olive oil in a pan, add sweet paprika and chili flakes. Let it infuse on low heat until fragrant (be careful not to burn it).

Step 7

Meanwhile, prepare the yogurt mix: combine Greek yogurt, sour cream, salt, pepper, and granulated garlic.

Step 8

Spread the yogurt on a plate.

Step 9

Cut the eggs in half and place them on top.

Step 10

Drizzle with the infused oil.

Step 11

Serve with crunchy bread.