"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turkish Eggs Recipe

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This recipe for Turkish Eggs, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine Fury

Category:
Category:

Ingredients:  
Ingredients:  
1 cup thick plain yogurt
1 clove garlic, pressed
1/4 teaspoon basil
1 tablespoon chopped fresh parsley
Salt to taste
Cayenne pepper to taste
4 poached eggs

Directions:
Directions:
Mix together chopped fresh parsley and paprika. In a small sauce pan, combine yogurt, garlic, basil, parsley, salt, and cayenne. Warm slightly over low heat being careful not to let it get hot as this may make the yogurt separate. When warm remove from heat. Poach 4 eggs. Divide yogurt mixture between two soup bowls. Slide 2 poached eggs into each bowl and sprinkle with parsley and paprika. Serve with toast or Turkish flat bread.

 

 

 

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