Vegetarian Sultan Eggs

Indulge in the rich and vibrant flavors of Vegetarian Sultan Eggs, a modern twist on the classic Turkish dish, perfect for a satisfying breakfast or brunch. This recipe layers garlicky Greek yogurt, sautéed spinach, and perfectly poached eggs, all brought to life with a luxurious drizzle of warm spiced butter infused with paprika and red pepper flakes. The balance of creamy yogurt, savory greens, and silky yolks creates a harmonious medley of textures and tastes, while fresh dill or parsley adds a bright, herby finish. Serve with crusty sourdough or flatbread to soak up every last bite of the flavorful sauce. Ready in just 35 minutes, this vegetarian masterpiece is a quick and elegant way to elevate your morning routine or impress guests with a stunning plate of Mediterranean-inspired indulgence.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 cup Greek yogurt
• 2 cloves Garlic
• 1 teaspoon Salt
• 3 cups Fresh spinach
• 2 tablespoons Olive oil
• 4 large Eggs
• 2 tablespoons White vinegar
• 3 tablespoons Unsalted butter
• 1 teaspoon Paprika
• 0.5 teaspoon Red pepper flakes
• 2 tablespoons Dill or parsley, chopped (optional, for garnish)
• 1 teaspoon Lemon juice
• 2 slices Bread (such as sourdough or flatbread), for serving

Directions

Step 1

In a small bowl, combine the Greek yogurt, minced garlic (1 clove), salt (1/2 teaspoon), and lemon juice. Mix well and set aside to let the flavors meld.

Step 2

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Sprinkle with a pinch of salt to season. Remove from heat and set aside.

Step 3

Bring a medium pot of water to a gentle simmer. Add the white vinegar and stir to create a gentle whirlpool. Crack one egg into a small bowl and gently slide the egg into the whirlpool. Poach for 3-4 minutes, or until the white is set but the yolk remains runny. Remove with a slotted spoon and place on a plate lined with paper towels. Repeat with the remaining eggs.

Step 4

In a small saucepan, melt the unsalted butter over medium heat. Stir in the paprika, red pepper flakes, and the remaining minced garlic clove. Cook for 1-2 minutes, or until the spices are fragrant and the butter begins to brown slightly. Remove from heat.

Step 5

To assemble, divide the sautéed spinach between two plates. Spoon the garlicky yogurt sauce over the spinach. Top each plate with two poached eggs. Drizzle the spiced butter mixture generously over the eggs and yogurt.

Step 6

Garnish with chopped dill or parsley, if desired. Serve immediately with slices of bread for dipping.

Nutrition Facts

Serving size	(775.2g)

Amount per serving	% Daily Value*
Calories	1375.0

Total Fat 87.8g	0%
Saturated Fat 32.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 845.0mg	0%
Sodium 3404.2mg	0%
Total Carbohydrate 78.6g	0%
Dietary Fiber 7.7g	0%
Total Sugars 9.8g
Protein 54.7g	0%

Vitamin D 164IU	0%
Calcium 452.5mg	0%
Iron 10.6mg	0%
Potassium 755.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 16.5%

Carbs: 23.8%