Prepped Turkish Egg Pots

Source

Prep Time	Cook Time	Total Time	Servings
15 minutes	8 minutes	25 minutes	3

Nutrition (per serving, approx.)

• ~250 calories
  
• ~35 g protein
  
• ~3 g carbohydrates
  
• ~2 g fiber
  
• 0 g added sugar

Ingredients

• 6 large eggs
• 3 cups thick Greek yogurt (avoid runny yogurt)
• 1 garlic clove, finely grated
• Fresh dill, chopped (about a small handful)
• Pinch of salt, to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon harissa paste (or chili paste)
• Optional: extra dill and toasted bread for serving

Instructions

1. Boil the Eggs:
   Bring a pot of water to a boil. Gently lower in the eggs and cook:

   • 6 minutes for jammy centers
     
   • 8 minutes for hard-boiled
     Transfer immediately to an ice bath for 3 minutes. Peel and set aside.

2. Make the Yogurt Base:
   In a bowl, mix the yogurt with garlic, dill, and salt. Taste and adjust seasoning.

3. Make the Spiced Butter:
   In a small saucepan, melt the butter with olive oil and harissa over medium heat. Heat until foamy and fragrant. Remove from heat.

4. Assemble:
   Divide the yogurt mixture evenly into 3 containers. Add 2 eggs to each. Drizzle each with spiced butter (or store butter separately to reheat when serving).

5. Store & Serve:
   Refrigerate for up to 3 days. When ready to eat, let sit at room temp 10–15 minutes and serve with warm toasted bread.

Notes

• Labneh or skyr makes this thicker and tangier.
• Add cumin or smoked paprika to the butter for extra depth.
• If the yogurt releases liquid during storage, just stir — totally normal.
• Serve with sourdough toast, pita, or roasted potatoes for something heartier.