Eggs are one of my favorite foods. They're so versatile, so when I came across Turkish eggs, I immediately knew these would be a winner in my book. If you recreate this recipe, I highly encourage you to look for a yogurt that contains probiotics for additional gut healthy benefits! This is an amazing breakfast for your follicular phase, since insulin sensitivity increases, allowing you to burn fats and carbs more effectively.
Ingredients:
Makes two servings
- 4 eggs
- 1 c probiotic yogurt (I used coconut)
- 1 large clove garlic
- 1 tbsp dill
- 1 tsp Aleppo pepper
- 1 tbsp olive oil
- salt
- pepper
- smoked paprika
- crusty bread
Directions:
- Bring water to a boil, and add all four eggs. Boil for no more than 7 minutes (for a jammy, slightly runny egg).
- Mix yogurt, crushed garlic clove, chopped dill, and a small pinch of salt together.
- Add the olive oil and Aleppo pepper, and a dash of paprika over a pan on low heat. Let the oil heat up and infuse with the Aleppo pepper for ~3 minutes, stirring occasionally.
- Add a dollop of the yogurt to a plate followed by the eggs, and a drizzle of the spicy olive oil on top. Serve with crusty bread for dipping into the eggs and yogurt.
Super simple! I like to get my bread from an organic sourdough bakery that removes most of the gluten, and I find that this bread works so well with my gut. Organic sourdough is one of the better grains for your gut. I reincorporated bread into my diet slowly, and now I find I can tolerate it a couple times a week given I go for organic sourdough. Enjoy!! 🫶