Zeytinyağlı Taze Otlu Yumurta (Herbed Olive Oil Eggs)
A light and flavorful Turkish breakfast dish featuring fresh herbs gently cooked in olive oil and topped with perfectly poached eggs. This recipe celebrates the vibrant tastes of fresh greens and the richness of good olive oil.
Prep Time
20 min
Difficulty
Easy
Servings
2
Calories
250 kcal
Instructions
- 1
Finely chop the fresh dill, parsley, and mint. Mince the garlic clove.
~3 min - 2
Heat the olive oil in a non-stick frying pan over medium-low heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
~2 min - 3
Add the chopped fresh herbs to the pan. Stir gently and cook for 3-5 minutes until the herbs are slightly wilted and fragrant. Season with salt and pepper.
~5 min - 4
Create four small wells in the herb mixture. Crack an egg into each well.
~1 min - 5
Cover the frying pan and cook on low heat for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny or firm).
~7 min - 6
Serve immediately with crusty bread for dipping.
Tips
- Use high-quality extra virgin olive oil for the best flavor. If you prefer your yolks more cooked, you can cover the pan for a longer duration or even briefly pop it under a broiler (watch carefully!).
- This dish is also excellent with a sprinkle of red pepper flakes for a touch of heat, or a dollop of plain yogurt on the side.
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