Description

A bold and satisfying dish of juicy grilled sausages served over a creamy garlic-yogurt base, crowned with perfectly poached eggs, drizzled with spicy butter and fresh herbs—comfort food with Middle Eastern flair.

Ingredients

Units Scale

For the base:
1 cup full-fat plain yogurt
1 garlic clove, finely grated
1 tablespoon fresh dill, chopped
Salt to taste
For the sausage & eggs:
4 lamb or beef sausages (Sucuk or your choice)
4 large eggs
1 tablespoon vinegar (for poaching)
For the spicy butter drizzle:
2 tablespoons unsalted butter
1/2 teaspoon paprika or Aleppo pepper
1/4 teaspoon chili flakes (optional)
1 tablespoon olive oil
Fresh dill or parsley, for garnish

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Instructions

In a small bowl, mix yogurt, grated garlic, chopped dill, and salt. Set aside or refrigerate until ready to serve.
In a skillet, grill or pan-fry sausages over medium heat until browned and cooked through. Set aside and keep warm.
Fill a medium saucepan with water, bring to a gentle simmer, add vinegar, and stir to create a whirlpool. Crack each egg into a small bowl, then gently drop into the water. Poach for 3–4 minutes until whites are set. Remove with a slotted spoon and drain on paper towel.
In a small pan, melt butter with olive oil, paprika, and chili flakes. Let it sizzle for 30 seconds until fragrant.
To assemble, spread yogurt mixture on a plate, place sausages and poached eggs on top. Drizzle with spicy butter and garnish with fresh herbs. Serve immediately.

Notes

Use Sucuk for authentic Turkish flavor or substitute with any spicy sausage.
Yogurt can be made ahead and stored in the fridge for up to a day.
Adjust spice level to taste with more or less chili flakes.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 4g
Sodium: 880mg
Fat: 38g
Saturated Fat: 14g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 28g
Cholesterol: 265mg