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Turkish Style Eggs with Spicy Chili Oil
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Hi Good Morning . Here's a bright bowl of Turkish Eggs that will cheer you up on this rain filled day in New York. Special thanks to @luckybites for giving me all these gorgeous edible flowers from her zen garden. -@rachelgurjar


Prep time 5mins
Cook time 5mins
Yield: Serves or Makes 4
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  • 1 cup plain yogurt
  • 1/2 red onion, chopped
  • 1 tomato, chopped
  • 4 eggs
  • handful fresh cilantro
  • edible flowers (optional), for garnish
  • For the Chili Oil:
  • 1/2 cup Extra Virgin Olive Oil
  • 1 tbsp Red Pepper Flakes


  • Step 1

    Poach the eggs: bring several inches of water to a boil in a shallow pot and give it a swirl to form a whirlpool. Slowly tip in each egg, reduce the heat to medium and cook for 3 mins, or until the whites have cooked. Carefully remove with a slotted spoon and set aside.

  • Step 2

    Add yogurt to a bowl and mix to loosen the consistency. Add poached eggs to the center and top with tomato, onion and salt & pepper. Drizzle chili oil on top, then garnish with cilantro and edible flowers.