Turkish Eggs with Greek Yogurt[High protein]

Trimmings:

4 colossal eggs

1-cup Greek yogurt

2 cloves garlic, minced

2 tablespoons of olive oil

1 tablespoon of white vinegar

1 teaspoon paprika (undeniably smoked)

Salt and pepper to taste

New parsley, separated (for adorn)

Rules:

Set up the Yogurt Sauce:

In a bowl, mix the Greek yogurt with minced garlic, salt, and pepper. Change planning to your taste. Set aside.

Poach the Eggs:

Fill a huge shallow dish with water and convey it to a sensitive stew. Add the white vinegar.

Break each egg into a little bowl or cup. Warily slide each egg into the stewing water.

Poach the eggs for around 3–4 minutes, or until the whites are set anyway, and the yolks are at this point runny. Dispose of the eggs with an opened spoon and channel on a paper towel.

Set up the garlic oil:

In a little pot, heat the olive oil over medium power. Add the minced garlic and cook for 1-2 minutes until fragrant and basically beginning to become splendid. Kill from power and set aside.

Gather the Dish:

Spread the painstakingly pre-arranged Greek yogurt similarly onto serving plates.

Mindfully put the poached eggs on top of the yogurt.

Serve:

Shower the garlic-permeated olive oil over the eggs and yogurt.

Sprinkle with paprika and hacked new parsley.

Appreciate:

Serve immediately, usually with hard bread or Turkish bread (pide) for plunging.

Dietary Information (per Serving):

Calories: About 300–350 Kcal

Protein: Around 25-30 grams

Carbs: Around 7-10 grams