Although I am not the biggest breakfast person (intermittent fasting ), I do like to treat myself to special brunches on the weekend.

These Turkish eggs are a nice change from the usual North American style brunch.

Ingredients

4 large eggs
3/4 cup plain Greek yogurt
2 Tbsp butter
1 Tbsp fresh lemon juice
1 Tbsp white wine vinegar
1 Tbsp fresh parsley, chopped
1 Tbsp fresh cilantro, chopped
1 tsp sumac
1 tsp red chili flakes
1 garlic clove, minced
Salt and pepper, to taste

Yields: 2 servings
Per serving*:
Calories: 367
Net carbs: 5
Protein (grams): 16
Fat (grams): 31

Prep time: 10 min
Cook time: 20 min
Total time: 8 h 30 min

* Net carbs and other nutritional information may vary based on brand used

Directions

The night before, line a small strainer or sieve with cheesecloth, then add the Greek yogurt. Place a bowl underneath, cover and refrigerate overnight.

Transfer the strained yogurt to a small bowl. Whisk together with the garlic and lemon juice, then season to taste with salt and pepper.

Divide the flavoured Greek yogurt between 2 plates and set aside.

In a small pan over low-medium heat, melt the butter with the red chili flakes. Reduce heat to low, and allow the butter to infuse.

To poach the eggs, fill a small pot with water and bring to a low steady boil over medium-high heat. Stir in the white wine vinegar, then swirl the water with a spoon.

Crack an egg and gently drop into the center of the swirling water and allow it to poach 3-5 min.

Gently retrieve the egg with a laddle and place on a paper towl to dry.

Repeat for each of the remaining eggs.

Place 2 eggs over each of the yogurt dishes, then drizzle with the chili-infused butter. Sprinkle with fresh herbs and sumac. Enjoy!