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Turkish Eggs

Whether you're looking for a scrumptious breakfast to kickstart your day or a light and satisfying brunch option, this Turkish Eggs recipe will leave you craving more. The simplicity of the dish allows the ingredients to shine, while the marriage of flavors takes your taste buds on an exotic journey. Don't get intimidated by the poached egg - it's not that hard and I'll walk you through it!

Ingredients for your follicular phase: eggs, lemon, vinegar. During the follicular phase, your metabolism naturally slows down, so you want to eat foods that are lighter and aid liver detoxification to ensure estrogen buildup doesn't occur in the gut.

Eggs are a follicular phase food because they are high in choline, which is an important mineral for fertility. Eggs also have high levels of omega-3s which provide ovulation support and are a wonderful source of protein, and protein helps increase energy and promotes healthy egg production. This is also the reason that I love incorporating Greek yogurt into my recipes - it's high in protein and full of probiotics which aid gut health!

Lemon, and citrus more generally, are high in vitamin C and antioxidants which reduce inflammation in the body. But most importantly, they are effective at liver detoxification.

Vinegar is another follicular phase food and is especially great for women with PCOS. Vinegar balances insulin production which can reduce androgen production.


Turkish Eggs

Serves: 3 Active Time: 20 minutes Total Time: 20 minutes



For the Yogurt Base:

  • 3/4 cup Greek yogurt

  • 1 garlic clove, minced

  • salt, to taste

  • pepper, to taste

  • 1 tsp lemon juice

  • Dill

Poached Eggs:

  • 3 eggs

  • 1 tbsp white vinegar

  • salt, to taste

Spicy Butter:

  • 1/3 stick unsalted butter

  • 1 tsp smoked paprika

  • 1 tbsp harissa


1. Make the yogurt dip by combining the yogurt, garlic, salt, pepper, and a dash of lemon. Combine and use a spoon to spread an even layer across your serving plate/bowl

2. Make the butter topping by melting butter in a small saucepan, over medium heat. Once melted, add in the harissa paste and smoked paprika. Combine and take off the heat

3. Boil water for the poached eggs in a medium saucepan. Season with salt and add a tbsp of white vinegar.

4. Stir the water in a circular motion to create a vortex. Crack eggs into small bowls to make it easier to drop in. Lower into the water and do a scooping motion with the vortex to lift the bowl out without ruining the egg

5. Lower the heat slightly and let it cook for 3 minutes. Take it out with a slotted spoon. If it’s not firm, put it back in for 10 more seconds

6. Toast your bread of choice

7. Assemble the bowl by putting the poached eggs on top of the yogurt. Add the spiced butter on top. Optional to serve with dill


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